Ingredients
- 1 chicken (3 to 4 pounds), cut up into 10 pieces
- Kosher salt
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- 2 cups buttermilk
- 2 tablespoons chile paste (such as sambal)
- Peanut oil, for deep-frying
Directions
Put the chicken in a large bowl. Add cold water, by the quart, to cover the chicken by about 1 inch. Add 1 tablespoon of salt to each quart of water. Cover and refrigerate for at least 2 hours or overnight.
When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust. Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
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By ChefCSM83
Rialto, CA
on October 20, 2011
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I thought this recipe was awesome. Chicken has a good crunch and I didn't have any problems with overcooking. Very juicy and flavorful. Could us a little more spice so I'll go ahead and add more cayenne to the flour mixture and hot sauce to the milk mixture. As is though, I loved it.
By fd0198
on December 14, 2009
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I just wanted to help maybe clarify about the cooking temperature. I've cooked fried chicken many times and have learned from good old southern cooks. What they fail to tell you is you heat the oil to 375, BUT when you put the chicken in the temperature will normally drop to 350 and that's the temperature you want to cook the chicken at. If you start at 350 the temperature could drop to 325 causing you to have to heat the oil while it's cooking to get the temperature back up. Plus, frying chicken below 350, I've noticed, leaves the chicken greasy. Hope this helps. It's more of an error of omission than a mistake by Tyler. It's not the first recipe I've seen on this site that left out a step or two. Good luck and have fun. :
By tpetite417_12099962
Clover, 80
on August 24, 2009
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For my mom surprise birthday party, I decided to make homemade fried chicken, instead buying it at KFC. Plus, she loves fried chicken. This was also my first time cooking fried chicken. Some of the pieces we getting stuck to the frying pan and some were getting burnt. I think that was sort of my fault, since this was my first time. So, I ended up finishing it in the oven. I was pretty good for my first and my mom loved it!!
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