The secret to tender fried chicken is toMarinate the chicken before you fry it.The chicken pieces should be soaked in theMarinate for several hours.Let the chicken rest for a while after tossing the pieces in the spice mixture.Fry the chicken until it's golden brown.If you want to enjoy cold leftovers the next day, eat fried chicken while it's hot.
Step 1: Kosher salt, pepper, and cayenne are included in the mix.
3 cups of buttermilk can be poured into a large bowl or baking dish.2 cups of kosher salt, 1 cup of freshly ground black pepper, and 2 ounces of cayenne are added.The seasonings should be incorporated with the buttermilk.It's important to use real butter for this recipe.The thicker the buttermilk, the more tender the chicken will be.
Step 2: The chicken should be added to the marinade with 4 pounds.
Put the chicken pieces in the bowl with the marinade.All of the chicken is covered in the buttermilkMarinated.You can use different parts of the body.If you want to use breasts, cut them in half and make 2 smaller pieces.They will be able to fry faster and more evenly.
Step 3: The chicken needs to beMarinated for 2 to 4 hours.
Place the chicken in a container and leave it at room temperature.The chicken can be kept out for up to 2 hours.You canMarinate the chicken for 4 hours if you put it in the fridge.The meat will begin to break down if the chicken is kept for more than 4 hours.
Step 4: Add the flour, salt, pepper, cayenne, onion, and garlic powder.
Put 2 cups of flour into a bag.Add onions, garlic, kosher salt, freshly ground black pepper, and cayenne pepper.Put the bag in a sealed container and shake it.You can mix the flour and seasoning in a large shallow dish.
Step 5: Remove the chicken from the marinade by setting a rack on a sheet.
Next to your work surface, place a wire rack on a baking sheet.Lift the chicken out of the marinade.If you want to keep the excess marinade out of the bowl, hold each piece up for a few seconds.
Step 6: Put the chicken in the bag and shake it.
If all of the chicken pieces won't fit in the bag, work in batches.If you want to coat the chicken with dry seasoning, shake the bag and seal it shut.
Step 7: The chicken should be resting on the rack for 30 minutes.
Remove the pieces of chicken from the bag.When it's time to set the chicken pieces on the wire rack, shake it a little so the seasoning falls off.Allow the chicken to sit at room temperature for 30 minutes.While the chicken is resting, you can start to heat the oil.If you want to dredge the chicken in advance, store it in the refrigerator for up to 2 hours.
Step 8: Attach a thermometer to a deep pot by pouring oil halfway up the side.
If you want the oil to come halfway up the sides of the pot, set a large pot on the stove.The tip of the thermometer should be in the oil.The pot's size will affect the amount of oil you need.The chicken pieces will be completely covered if you have enough oil in the pot.Canola, vegetable, or peanut oil could be used.If you use olive or grapeseed oil, it will burn.
Step 9: When the oil reaches 350 F, it's time to heat it.
The burner should be turned on to medium-high.Once the temperature of the oil reaches 350 F, be prepared to start frying the chicken.
Step 10: Fry the chicken in the oil for between 10 and 14 minutes.
The seasoned chicken pieces should be lowered to the hot oil.As the chicken fries, use long tongs to turn it.The chicken should be cooked until it reaches 165 F.You need to keep an eye on the temperature of the oil.It should be around 350 F.
Step 11: Bring the oil back to 350 F and put the chicken on a wire rack.
Clean the wire rack on the baking sheet.Place the fried chicken on a rack by using long tongs.Before you fry the rest of the chicken, make sure the oil is at a temperature of 350 F.If the oil isn't hot enough, the chicken will absorb more of it.It will take longer to cook.
Step 12: Allow the chicken to rest for 10 minutes before serving.
Put the other half of the chicken on the wire rack.The chicken pieces should be rest for 10 minutes.Sprinkle salt over them and serve them with your favorites.The chicken can be fried up to 2 hours in advance.The fried chicken can be kept at room temperature for up to 2 hours.If you want to keep the fried chicken for longer, put it in a container and keep it there for 3 to 4 days.