Talking about fried chicken in America is probably equally important, I’d like to think as talking about Enchiladas in Mexico or about tarts in France. Each region has their own version. They are all unique recipes, yet identifiable one by one. When I was a little girl, my mom made a her own version. Now, as I look at it, I know it was way simpler than what I have learnt how to prepare, but, I understand this was her Nana’s recipe, so ladies and gentlemen, my mama’s recipe shall remain untouchable.
Now, at home we just called that recipe “Kentucky Chicken”, since we referred to it making reference to the fast food restaurant which today sells fried chicken in many countries around the World. Obviously, fried chicken wasn’t invented by the Colonel who wears the black bow tie, but he probably did make it popular outside the U.S.A. However, in this land, and as it can be seen in the history annals, fried chicken is a staple preparation of any southern family, especially spiced thanks to the flavors slaves brought into the country with them. So, the recipe I am sharing with you today is, adapted as per what I currently have available in my pantry and that we enjoy. It is one of the many versions loved by everyone, notwithstanding their age and which makes all go ‘yummy in the tummy’.
Equipment
Ingredients
For the marinade:
- 1 (1) chicken cut into 10 pieces, 2 drumsticks, 2 thighs, 2 wings, and 2 breasts each one halved as well to have 4 white meat pieces
- 1 l (4 cups) buttermilk, I used homemade kéfir because it’s what I had available and it worked marvelously
- 10-12 (10-12) thyme sprigs, leaves only
- 2 (2) bay leaves
- 7 g (1 tbsp) paprika
- 10 g (1 tbsp) garlic powder
- 6 g (1 tsp) onion powder
- 5 g (1 tsp) Cayenne pepper, optional if you want a little kick in the flavor
- Salt and Pepper
For the seasoned flour:
- 270 g (2 cups) unbleached all-purpose white flour
- 35 g (2 tbsp) sea salt
- 5 g (1 tsp) pepper, in this case I used allspice because it’s more aromatic than black pepper, but whatever you have at hand will work well
- 7 g (1 tbsp) paprika
- 2 g (2 tsp) dry oregano
- 2 g (2 tsp) dry sage
For the coating:
- 250 ml (1 cups) buttermilk, again, I used my homemade kéfir
- 1 (1) egg
- 4 g (1 tsp) baking powder
- 2 g (½ tsp) baking soda
- Frying oil, I always use peanut oil, but you may use any other you prefer. However, choose something neutral such as safflower, sunflower, etc. I would recommend you avoid coconut, avocado, grapeseed, or olive oil, though.
To Prepare
- In a deep enough bowl, mix in all the ingredients for the marinade well. Add the chicken in the end. Cover with plastic wrap and store in the refrigerator for at least 2 hours. However, it is ideal to let it rest overnight.
- Whenever you’re getting ready to deep fry your chicken, take it out of the refrigerator and place the pieces on a baking sheet and rack to drip the excess of the marinade.
- Separately, prepare the seasoned flour in a bowl by mixing all the ingredients. Equally, prepare a third bowl with the coating mixture.
- In a deep enough pot simulate a deep fryer. I use either a medium pot or Dutch Oven where I can put about three pieces per batch, and fill it half-way with the frying oil. If you have a clip deep-fry oil thermometer, the task will be much easier, since you will be monitoring the temperature of the oil at all times. Heat the oil to 350 °F (180 °C). Honestly, I think this is the most important secret for well-cooked crispy chicken, since you will avoid your oil from burning.
- When the oil is about to reach the desired temperature, take the first piece you have dripping and dredging it with the seasoned flour. Then, dredge in the bowl with coating and back into the seasoned flour. Finally, immerse the piece in the pot very carefully. Repeat this stage with each chicken piece being careful your pot or Dutch oven isn’t overcrowded to allow the pieces develop their crispiness. Be conscious and careful about your oil. Avoid it from being above the desired 350 °F (180 °C), so adjust the heat from the stove as needed.
- Whenever the chicken pieces reach 165 °F (75 °C) take them out of the pot and let them drip the excess oil on a baking sheet and rack. Whenever your chicken is ready and dripped, serve immediately so that you enjoy it crispy.
- Serve with onion rings, coleslaw, and biscuits with honey butter.
Notes
- I generally leave my chicken pieces in the marinade about 12 hours, but be sure to at least leave them in there for 2. The longer, the more flavorful your dish will turn out.
- When you deep-fry, be sure that the oil has arrived to the desired temperature, this will make a crispy batter and your chicken will not be soggy or fatty.
- To verify the temperature of the chicken and be sure the pieces are fully cooked through, use an instant-read thermometer. This is a tool that will definitely make the task much easier.
