Chef Kolby Kash's Fried Chicken
Chef Kolby Kash's Fried Chicken
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings
- 2 tablespoons all-purpose seasoning, or to taste
- 1 tablespoon garlic pepper seasoning, or to taste
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon salt, or to taste
- 1/4 cup bread and butter pickle juice
- 2 tablespoons hot sauce, such as Louisiana Hot Sauce
- 2 cups buttermilk, enough to cover chicken
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon garlic pepper seasoning, or to taste
- 1 teaspoon salt, or to taste
- 1 tablespoon all-purpose seasoning, or to taste
- 1 tablespoon Bayou All Purpose Seasoning, or to taste
- 1 teaspoon Italian seasoning, or to taste
For Frying and Serving
- 4 cups vegetable oil, or as needed for frying
- as needed hot sauce, for drizzling
Instructions
- 1
Place the chicken wings in a large bowl. Season generously with 2 tablespoons all-purpose seasoning, 1 tablespoon garlic pepper seasoning, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and 1 teaspoon salt. The goal is to 'almost over-season it'.
⏱️ 5 min
- 2
Add the bread and butter pickle juice and hot sauce to the seasoned chicken. Pour enough buttermilk over the chicken to completely cover all pieces.
⏱️ 2 min
- 3
Mix everything by hand, ensuring all chicken pieces are thoroughly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 1 hour, or preferably overnight for best results. (Allow 60 minutes of passive time for this step).
⏱️ 3 min
- 4
In a separate shallow baking dish or bowl, combine the 1 1/2 cups all-purpose flour and 1/2 cup corn starch. Season the flour mixture with 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic pepper seasoning, 1 teaspoon salt, 1 tablespoon all-purpose seasoning, 1 tablespoon Bayou All Purpose Seasoning, and 1 teaspoon Italian seasoning. Whisk the dry ingredients together thoroughly until well combined. The chef advises, 'If you can't see the flavor in the flour, add some more.'
⏱️ 5 min
- 5
Remove a marinated chicken wing from the buttermilk mixture, allowing any excess buttermilk to drip off directly into the seasoned flour. This technique helps to create crispy pockets. Dredge the chicken wing in the seasoned flour, ensuring it is evenly coated on all sides. Shake off any excess flour.
⏱️ 5 min
- 6
Place the coated chicken wing on a wire rack set over a baking sheet. Repeat with the remaining chicken wings. Allow the coated chicken to sit for about 15 minutes before frying. (Allow 15 minutes of passive time for this step).
⏱️ 5 min
- 7
Set up a deep fryer or a heavy-bottomed pot (like a Dutch oven) with enough vegetable oil to submerge the chicken. Heat the oil to 350°F. Use a thermometer to ensure the temperature is consistent.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 2 to 3 coated chicken wings into the hot oil at a time, being mindful not to overcrowd the fryer, as this can significantly lower the oil temperature.
⏱️ 1 min•🌡️ 350
- 9
Fry the chicken for 10 to 12 minutes, or until it is 'nice and golden brown' and cooked through. If necessary, fry for an additional 2 to 3 minutes to achieve desired crispness and doneness.
⏱️ 12 min•🌡️ 350
- 10
Remove the fried chicken from the oil, allowing any excess oil to drain on a wire rack or paper towels. Serve the fried chicken hot, optionally drizzling with additional hot sauce before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chef Kolby Kash's Fried Chicken
For the Chicken Marinade
- 2 pounds chicken wings
- 2 tablespoons all-purpose seasoning, or to taste
- 1 tablespoon garlic pepper seasoning, or to taste
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon salt, or to taste
- 1/4 cup bread and butter pickle juice
- 2 tablespoons hot sauce, such as Louisiana Hot Sauce
- 2 cups buttermilk, enough to cover chicken
For the Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup corn starch
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon onion powder, or to taste
- 1 teaspoon garlic pepper seasoning, or to taste
- 1 teaspoon salt, or to taste
- 1 tablespoon all-purpose seasoning, or to taste
- 1 tablespoon Bayou All Purpose Seasoning, or to taste
- 1 teaspoon Italian seasoning, or to taste
For Frying and Serving
- 4 cups vegetable oil, or as needed for frying
- as needed hot sauce, for drizzling
Instructions
- 1
Place the chicken wings in a large bowl. Season generously with 2 tablespoons all-purpose seasoning, 1 tablespoon garlic pepper seasoning, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, and 1 teaspoon salt. The goal is to 'almost over-season it'.
⏱️ 5 min - 2
Add the bread and butter pickle juice and hot sauce to the seasoned chicken. Pour enough buttermilk over the chicken to completely cover all pieces.
⏱️ 2 min - 3
Mix everything by hand, ensuring all chicken pieces are thoroughly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 1 hour, or preferably overnight for best results. (Allow 60 minutes of passive time for this step).
⏱️ 3 min - 4
In a separate shallow baking dish or bowl, combine the 1 1/2 cups all-purpose flour and 1/2 cup corn starch. Season the flour mixture with 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic pepper seasoning, 1 teaspoon salt, 1 tablespoon all-purpose seasoning, 1 tablespoon Bayou All Purpose Seasoning, and 1 teaspoon Italian seasoning. Whisk the dry ingredients together thoroughly until well combined. The chef advises, 'If you can't see the flavor in the flour, add some more.'
⏱️ 5 min - 5
Remove a marinated chicken wing from the buttermilk mixture, allowing any excess buttermilk to drip off directly into the seasoned flour. This technique helps to create crispy pockets. Dredge the chicken wing in the seasoned flour, ensuring it is evenly coated on all sides. Shake off any excess flour.
⏱️ 5 min - 6
Place the coated chicken wing on a wire rack set over a baking sheet. Repeat with the remaining chicken wings. Allow the coated chicken to sit for about 15 minutes before frying. (Allow 15 minutes of passive time for this step).
⏱️ 5 min - 7
Set up a deep fryer or a heavy-bottomed pot (like a Dutch oven) with enough vegetable oil to submerge the chicken. Heat the oil to 350°F. Use a thermometer to ensure the temperature is consistent.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 2 to 3 coated chicken wings into the hot oil at a time, being mindful not to overcrowd the fryer, as this can significantly lower the oil temperature.
⏱️ 1 min•🌡️ 350 - 9
Fry the chicken for 10 to 12 minutes, or until it is 'nice and golden brown' and cooked through. If necessary, fry for an additional 2 to 3 minutes to achieve desired crispness and doneness.
⏱️ 12 min•🌡️ 350 - 10
Remove the fried chicken from the oil, allowing any excess oil to drain on a wire rack or paper towels. Serve the fried chicken hot, optionally drizzling with additional hot sauce before eating.
⏱️ 2 min