Secret Recipe Fried Chicken

Step 1: Marinate the Chicken

1. Buttermilk Marinade: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Seasoned Flour

1. Mix Seasoned Flour: In a large, shallow dish, combine the flour, cornstarch, and all the spices (paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, black pepper, white pepper, and celery salt). Mix well to ensure the spices are evenly distributed.

Step 3: Coat the Chicken

1. Dredge in Flour: Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece of chicken in the seasoned flour, pressing firmly to ensure the flour adheres well. For an extra crispy coating, dip the chicken back into the buttermilk and dredge it in the flour again.

Step 4: Fry the Chicken

1. Heat the Oil: In a large, heavy-bottomed skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature.
2. Fry the Chicken: Carefully add the chicken pieces to the hot oil, skin-side down. Fry in batches, making sure not to overcrowd the pan. Cook for about 10-12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
3. Drain: Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. This will help maintain the chicken’s crispiness.

Step 5: Serve

1. Cool and Serve: Allow the chicken to cool slightly before serving. Pair with classic sides like coleslaw, mashed potatoes, or biscuits for a complete meal.

Tips for Perfect Fried Chicken

• Oil Temperature: Keeping the oil at a consistent temperature is key to achieving crispy, golden-brown chicken without it becoming greasy. If the oil gets too hot, the outside may burn before the inside is cooked through. If the oil is too cool, the chicken will absorb more oil and become soggy.
• Resting the Chicken: After dredging, let the coated chicken pieces rest on a wire rack for 10-15 minutes before frying. This helps the coating set and reduces the amount of flour that falls off during frying.
• Double Dredge: For an even crispier crust, you can double dredge the chicken by repeating the buttermilk dip and flour coating steps.

Conclusion

This secret recipe for fried chicken combines the perfect blend of spices and techniques to create a crispy, flavorful dish that’s sure to impress. Whether you’re a seasoned cook or trying your hand at fried chicken for the first time, following these steps will yield delicious results every time. Enjoy your perfectly fried chicken with your favorite sides, and savor the comfort of this timeless classic!