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Fried Chicken

Updated: Sep 22, 2020

Who doesn't love Fried Chicken? When it is made correctly, it is delicious, crispy and perfect! Now you can make it correctly! Here is an amazing recipe and some tips so you can serve the best fried chicken ever and not have to bring it home in a bucket! Look at the image below. Look how juicy it is! This makes a delicious meal when served with perfect mashed potatoes and creamy chicken gravy #SoNomNom4u

Fried Chicken


Dry Ingredients:

3 cups Flour

5 TBSP Paprika

3 TBSP White Pepper

2 TBSP Garlic Powder

1.5 TBSP Dry Mustard Powder

1 TBSP Celery Seed

1 TBSP Black Pepper

3 tsp Himalayan Sea Salt

2 tsp Basil

2 tsp Oregano

1 tsp Thyme

2 TBSP Cayenne (For extra Spicy Version)


Wet Ingredients:

2 cups Buttermilk

1/2 cup Franks RedHot (for Extra Spicy Chicken)


5 lbs of Chicken, cut into 2 (1/2) breasts, 2 wings, 2 drumsticks, and 2 thighs. (Or use can use a family size tray of thighs, breasts, wings, drumsticks--any chicken combo you like! ) We also do this with boneless skinless breasts. It is delicious!


To Make:

Mix all the dry ingredients into a large bowl until well blended.

Mix Buttermilk and Redhot (for extra spicy Version) into a separate medium bowl.


Pick up a piece of chicken and dip it into the buttermilk mixture. Shake to remove excess liquid. Dip wet chicken into the flour mixture and coat it completely. Dip it back into the buttermilk mixture and then coat again with flour mixture. Set on a rack and repeat until all pieces have been coated (twice) with the mixture. Let coated chicken sit on the rack for about 30 minutes before frying. This will strengthen the batter and adhere it to the chicken better when fried.


Heat Deep Fryer oil to 350°F Don't heat oil too hot or the outside will get too done and the inside will be raw. Fry each piece approximately 10-14 minutes, or until the internal temp of the chicken hits 165°F. When placing the thermometer into the chicken, make sure to go near the bone for the most accurate reading. Cooking time varies based on size of chicken pieces. Wings won't take as long as breasts.


When internal temp reaches 165°F. remove from oil and place on a cooling rack with papertowels under the rack. Repeat until all chicken pieces are fried to a golden, crispy internal temp of 165°F.


Serve hot with your choice of sides!


BEFORE THE OIL:



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