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2 1/3 cups
buttermilk
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2 tablespoons
salt
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One 3 1/2 pound
whole chicken, cut into eight pieces
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3 cups
flour
Dispensers and Storage Options
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2 teaspoons
baking powder
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2 teaspoons
dried thyme
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2 teaspoons
dried basil
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2 teaspoons
dried oregano
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1/2 teaspoon
pepper
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1/2 teaspoon
garlic powder
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oil for the deep fryer
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Equipment List:
Cooking Instructions
The secret to the best fried chicken is keeping the oil at the correct temperature by using a thermometer, you can be sure the oil is the right temperature before adding the chicken. After frying the chicken, keep it warm in a 200 F oven while the rest of the pieces are cooked.
In a large mixing bowl, whisk together 2 cups buttermilk and salt. Place chicken pieces in bowl, turning to coat all pieces. Cover well and refrigerate for one hour.
In a medium bowl, whisk together flour, baking powder, thyme, basil, oregano, pepper and garlic. Add the remaining 1/3 cup buttermilk. Using your fingers, rub the buttermilk into the flour mixture evenly until it resembles course, wet sand.
Dip each piece of chicken into the flour coating, turning to coat evenly. Shake chicken gently to remove excess flour. Place pieces on a wire rack over a baking sheet.
Heat oil in deep fryer to 375 F. Place chicken pieces in hot oil, 3 pieces at a time. Fry for 10 to 12 minutes. Check for even browning. At this time the oil should be about 300 F. Fry until a deep golden brown. Transfer chicken to a clean wire rack lined with paper towels. Let stand 5 minutes to drain and serve.
Serves 4 to 6
CHEFS™ Kitchen