Fast food chicken has always been a comforting thing. That crispy batter that remains crunchy hours after it’s fried, coating that moist and juicy chicken, evokes the most powerful memories from growing up. Hailing from the southern US states, most famously dubbed ‘KFC’ or more accurately, ‘Southern Fried Chicken’, this recipe allows you to recreate that nostalgic fast food delicacy, in the comfort of your own home.
The Ingredients
- Chicken – Skin on for that extra richness! And make sure to use thighs and legs for extra flavor, and ensure that it’s boneless or that you debone it to allow for quick cook times.
- Buttermilk – Preferably store bought but if you can’t source it, simply add a tablespoon of vinegar or lime juice to a cup of whole, room temperature milk and allow to sit for 10 minutes before giving it a good mix. Instant buttermilk!
- Other ingredients include flour, corn flour, garlic and a variety of spices and seasonings that are listed in the recipe.
Prep and Cook!
Begin by mixing the buttermilk with garlic, salt, onion powder and chili powder. Whisk well and pour over your prepped chicken pieces. Allow this to marinade for at least 2 hours. This allows the chicken meat tenderize and absorb the flavors of the marinade.
In the meantime, mix together the flour and corn flour along with the other seasonings to make the dry dredge.
Once marinaded, or once you’ve run out of patience, set the two mixtures side by side and begin sprinkling a few drop of the marinade into the flour, this results in small pieces of dough forming which will then stick to your chicken and fry up to creat crispy bits that add even more texture.
To coat, simply move a chicken piece, from the marinade to the flour, coat well and dip it back into the marinade before repeating the process. Do this for all the pieces of chicken and you’re ready to fry.
Heat up enough in a pan that will cover the chicken and bring it up to 350F. Once hot enough, place the chicken in the oil (don’t overcrowd) and fry till golden brown which take about 5 minutes. Immediately drain on paper towels and repeat till all the chicken is fried and golden.
To serve, place alongside a dip or a side of pickles and enjoy!
Questions About The Recipe
- What is the importance of 2 different flours?
Corn flour contributes to the crispiness of the chicken due to its lack of gluten. The All-purpose flour or wheat flour helps the chicken get a golden color.
2. Does the type of frying oil matter?
No just be sure to pick oil with little to no flavors such as vegetable, corn or rapeseed oils.
3. Can any past of the chicken be used?
Absolutely but it’s important to note that the bones should be removed. Also, chicken breast would tend to not be as juicy or succulent as the leg or thigh.
Tips to Improve or Alter the Recipe
- Try this recipe with seafood or other quick cooking proteins!
- Amp up the flavor in the batter or flour by experimenting with flavor powders or pastes.
Things to Serve With
This is a meaty dish so accompanying sides such as tangy dips or pickles with high acid content, are great to cut through the fatness and greasiness.
Coupling it with a simple salad is also a good idea.
Tips for Storage
This is something that needs to be eaten straight off the hob for the best flavor and experience. The chicken, in the marinade can be kept in the refrigerator at most for 24 hours.
Final Words
Enjoy good old fashioned fast food in the best way possible – AT HOME! Give a try and let us know what you think. As always thanks for reading and be sure to keep your kitchen Hot and Salty.