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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Extra Crispy Fried Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
4 lb. chicken pieces (your choice but I usually use all the pieces from a whole chicken, cutting the breast into four pieces)

Marinade:
1 c. buttermilk
1 T. salt
1 egg

Breading:
2¼ c. flour
¾ c. cornstarch
3 tsp. salt
¾ tsp. celery salt
1½ tsp. black pepper
1½ tsp. sweet paprika
1½ tsp. onion powder
3 tsp. garlic powder
1 tsp. ground mustard
¾ tsp ginger
1½ tsp. thyme
1½ tsp. oregano

4½ T. of marinade mixture

Canola or Peanut oil for frying
Directions:
Directions:
Mix marinade in a bowl until the salt dissolves. Set aside 4½ T. of the mixture in a covered container and refrigerate. Place chicken pieces in a zip lock bag and pour remaining marinade over, massage to coat the pieces. Press out excess air, seal, and refrigerate for 12 to 24 hours, turning once or twice.

When ready to cook, dump chicken and marinade into a large bowl.

Whisk together the breading flours and all the spices. Drizzle the reserved 4½ T. of marinade into the flour mixture. Rub it in with your fingers like you were making a streusel mix so you get lots of pea sized lumpy bits throughout. Spread the mixture out in a shallow dish or pan.

Preheat oven to 175º and place a wire rack on a foil lined baking tray in the oven.

Add 2 to 3 inches of oil to a deep, heavy skillet and heat to 350º over medium to medium high heat. Drop a piece of the breading into the oil and if it comes to the top and sizzles it's ready. You may have to adjust the heat to maintain temperature as you add chicken pieces.

Dredge a piece of chicken in the marinade then place in flour mixture. Coat well, pressing firmly to adhere. Transfer to a plate. Coat enough pieces for one single layer cooking batch. Carefully place chicken in hot oil. Cook until deep golden brown, turning once. Remove to the rack in the oven to keep warm. Repeat with remaining chicken, coating each batch just before cooking.
Personal Notes:
Personal Notes:
This is adapted from a recipe I found on one of my favorite food blogs, Recipe Tin Eats. It gives that extra crunch I love in fried chicken and the flavor is super!

I always cut the breast into 4 pieces so it gets done faster; just cut through the bone and be sure to keep the skin on. If the thighs are too big you can cut them in half also. If you want to keep the big pieces, or if the chicken is getting too brown but not yet cooked through, just finish cooking on the rack in a 350º oven. Just be careful not to overcook or it will dry out.

 

 

 

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