Crispy Culinary School Fried Chicken
Crispy Culinary School Fried Chicken
Ingredients
For the Marinated Chicken
- 2 pounds chicken pieces, mixed pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon kosher salt
- 1 tablespoon poultry seasoning blend, or a blend of paprika, cayenne, garlic powder, onion powder
For the Crispy Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1 tablespoon poultry seasoning blend
- 2 tablespoons buttermilk marinade, from chicken bowl
For Frying and Serving
- 6 cups vegetable oil, for deep frying, or as needed
- 1/2 teaspoon kosher salt, for sprinkling after frying
Instructions
- 1
In a large mixing bowl, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon of kosher salt, and 1 tablespoon of poultry seasoning blend. Toss thoroughly to ensure all chicken pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably up to 12 hours, to marinate.
⏱️ 5 min
- 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon of kosher salt, and 1 tablespoon of poultry seasoning blend until well combined. Remove 2 tablespoons of the buttermilk marinade from the chicken bowl and drizzle it over the dry flour mixture. Use your fingers to rub the marinade into the flour, creating small clumps. These clumps will contribute to a crispier, more textured crust.
⏱️ 10 min - 3
Remove the marinated chicken from the refrigerator. Working with one piece at a time, lift the chicken from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the dry breading mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet.
⏱️ 15 min
- 4
Let the breaded chicken rest at room temperature for 10 to 20 minutes. This crucial resting period allows the breading to hydrate and adhere better to the chicken, preventing it from falling off during frying.
⏱️ 15 min
- 5
While the chicken rests, pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350
- 6
Carefully lower 2-3 pieces of chicken into the hot oil using tongs, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for 6-8 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Adjust the heat as needed to maintain a consistent oil temperature between 325-350°F.
⏱️ 35 min•🌡️ 350
- 7
Once cooked, transfer the fried chicken to a clean wire rack set over paper towels to drain any excess oil. Immediately sprinkle the hot chicken with the remaining 1/2 teaspoon of kosher salt. Repeat the frying process with the remaining chicken pieces, ensuring the oil returns to 350°F between batches.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Culinary School Fried Chicken
Ingredients
For the Marinated Chicken
- 2 pounds chicken pieces, mixed pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon kosher salt
- 1 tablespoon poultry seasoning blend, or a blend of paprika, cayenne, garlic powder, onion powder
For the Crispy Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1 tablespoon poultry seasoning blend
- 2 tablespoons buttermilk marinade, from chicken bowl
For Frying and Serving
- 6 cups vegetable oil, for deep frying, or as needed
- 1/2 teaspoon kosher salt, for sprinkling after frying
Instructions
- 1
In a large mixing bowl, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon of kosher salt, and 1 tablespoon of poultry seasoning blend. Toss thoroughly to ensure all chicken pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably up to 12 hours, to marinate.
⏱️ 5 min - 2
In a separate large bowl, whisk together the all-purpose flour, cornstarch, 1 teaspoon of kosher salt, and 1 tablespoon of poultry seasoning blend until well combined. Remove 2 tablespoons of the buttermilk marinade from the chicken bowl and drizzle it over the dry flour mixture. Use your fingers to rub the marinade into the flour, creating small clumps. These clumps will contribute to a crispier, more textured crust.
⏱️ 10 min - 3
Remove the marinated chicken from the refrigerator. Working with one piece at a time, lift the chicken from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the dry breading mixture, pressing firmly to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet.
⏱️ 15 min - 4
Let the breaded chicken rest at room temperature for 10 to 20 minutes. This crucial resting period allows the breading to hydrate and adhere better to the chicken, preventing it from falling off during frying.
⏱️ 15 min - 5
While the chicken rests, pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350 - 6
Carefully lower 2-3 pieces of chicken into the hot oil using tongs, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for 6-8 minutes per side, or until it is golden brown and cooked through, reaching an internal temperature of 165°F. Adjust the heat as needed to maintain a consistent oil temperature between 325-350°F.
⏱️ 35 min•🌡️ 350 - 7
Once cooked, transfer the fried chicken to a clean wire rack set over paper towels to drain any excess oil. Immediately sprinkle the hot chicken with the remaining 1/2 teaspoon of kosher salt. Repeat the frying process with the remaining chicken pieces, ensuring the oil returns to 350°F between batches.
⏱️ 5 min