🍗The key to juicy fried chicken is marinating it in a buttermilk mixture overnight.
🌶️Add spices like paprika, oregano, garlic powder, and black pepper to the flour coating for extra flavor.
🍽️Use a paper bag method to coat the chicken with the seasoned flour evenly.
🔥Frying the chicken in hot oil at the right temperature ensures a crispy exterior while keeping the meat tender.
🍽️Let the fried chicken rest on a wire rack to retain its crispiness.
Can I use boneless chicken for this recipe?
—Yes, you can use boneless chicken instead of bone-in. Adjust the cooking time accordingly.
How long should I marinate the chicken?
—Marinate the chicken in the buttermilk mixture for at least overnight, up to three nights.
What oil should I use for frying?
—Use a neutral oil with a high smoke point, such as vegetable or canola oil.
Can I bake the chicken instead of frying it?
—Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 30-40 minutes or until cooked through and crispy.
How do I know if the chicken is cooked through?
—Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C).
00:01Kenji introduces his recipe for the best fried chicken.
00:18He explains the dredging style used for this chicken recipe.
01:01Kenji shares the spice mix used to flavor the chicken coating.
04:23He demonstrates how to split the chicken into different pieces.
07:09Kenji shows how to marinate the chicken in a buttermilk mixture for optimal juiciness.
09:02He explains the paper bag method for coating the chicken with seasoned flour.
10:01Kenji demonstrates the process of frying the chicken in hot oil.
11:14He explains a trick for getting extra crispy chicken with the flour mixture.
