And the search is finally over! Prepare these simple pantry ingredients, follow these easy steps for the best ever fried chicken! Serve these juicy and crunchy chicken with hot sauce and slaw. Enjoy!
Ingredients
10 chicken thighs/drumsticks
Vegetable oil, for frying
Hot sauce, to serve
Slaw, to serve
Brine:
2 c water
1/2 c light brown sugar
1/2 c salt
2 tsp garlic powder
2 tsp onion powder
Zest of 1 lemon
Buttermilk Marinade:
2 c buttermilk
2 tsp salt
2 tsp cayenne pepper
2 tsp mustard powder
Freshly ground black pepper
Dredge:
3 c flour
5 tsp cornstarch
1/2 c dried polenta
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp mustard powder
How to make Best Ever Fried Chicken
Step 1: Brine the pieces of chicken and cover. Place in the fridge and leave the chicken to brine for 12 hours.
Step 2: When ready, take the chicken pieces out of the brine and onto the buttermilk mixture. Let the chicken marinate for at least 4 to 6 hours.
Step 3: After marinating into the buttermilk mixture, transfer the pieces of chicken in the flour mixture. Dredge until evenly coated.
Step 4: Onto a wire rack set over a baking tray, transfer the chicken and leave them for at least 30 minutes, uncovered or up to 4 hours inside the fridge.
Step 5: When ready to cook, heat a pot of oil or deep fryer.
Step 6: Once the oil is hot, add the pieces of chicken in batches into the pot. Fry for about 12 minutes.
Step 7: When done, take the chicken out of the oil and onto paper towels to dry. Sprinkle with salt and serve with hot sauce and slaw. Enjoy!
Brine:
Step 1: In a bowl, place the brine ingredients (water, light brown sugar, salt, garlic powder, onion powder, and lemon zest) and mix until the sugar and salt have dissolved.
Buttermilk Marinade:
Step 1: Combine the buttermilk, salt, cayenne pepper, mustard powder, and freshly ground black pepper.
Dredge:
Step 1: Add in a bowl the flour, cornstarch, dried polenta, salt, onion powder, garlic powder, cayenne pepper, and mustard powder. Mix well until incorporated.
Ingredients
- 10 chicken thighs/drumsticks
- Vegetable oil, for frying
- Hot sauce, to serve
- Slaw, to serve
- Brine:
- 2 c water
- 1/2 c light brown sugar
- 1/2 c salt
- 2 tsp garlic powder
- 2 tsp onion powder
- Zest of 1 lemon
- Buttermilk Marinade:
- 2 c buttermilk
- 2 tsp salt
- 2 tsp cayenne pepper
- 2 tsp mustard powder
- Freshly ground black pepper
- Dredge:
- 3 c flour
- 5 tsp cornstarch
- 1/2 c dried polenta
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp mustard powder
Instructions
Step 1: Brine the pieces of chicken and cover. Place in the fridge and leave the chicken to brine for 12 hours.
Step 2: When ready, take the chicken pieces out of the brine and onto the buttermilk mixture. Let the chicken marinate for at least 4 to 6 hours.
Step 3: After marinating into the buttermilk mixture, transfer the pieces of chicken in the flour mixture. Dredge until evenly coated.
Step 4: Onto a wire rack set over a baking tray, transfer the chicken and leave them for at least 30 minutes, uncovered or up to 4 hours inside the fridge.
Step 5: When ready to cook, heat a pot of oil or deep fryer.
Step 6: Once the oil is hot, add the pieces of chicken in batches into the pot. Fry for about 12 minutes.
Step 7: When done, take the chicken out of the oil and onto paper towels to dry. Sprinkle with salt and serve with hot sauce and slaw. Enjoy!
Brine:
Step 1: In a bowl, place the brine ingredients (water, light brown sugar, salt, garlic powder, onion powder, and lemon zest) and mix until the sugar and salt have dissolved.
Buttermilk Marinade:
Step 1: Combine the buttermilk, salt, cayenne pepper, mustard powder, and freshly ground black pepper.
Dredge:
Step 1: Add in a bowl the flour, cornstarch, dried polenta, salt, onion powder, garlic powder, cayenne pepper, and mustard powder. Mix well until incorporated.
