How To Make The Best Fried Chicken
About this recipe
Fried chicken is a classic comfort food, and this recipe from Nick's Kitchen promises to deliver the best version right at home. With a crispy, crunchy exterior and tender, flavorful meat, this dish is sure to satisfy any craving for fried chicken.
The secret to this recipe lies in the marinating process with buttermilk, which not only adds flavor but also helps tenderize the chicken. Combined with a well-seasoned dredge and careful frying techniques, you'll achieve that perfect golden-brown crust.
Ingredient notes
- Use 1 kg of chicken, which can include thighs and drumsticks for variety.
- 500 ml of buttermilk is used for marinating the chicken, enhancing flavor and tenderness.
- 1 L of peanut oil is recommended for frying, but any neutral high smoke point oil can be used.
Tips from Nick's Kitchen’s video
- Marinate the chicken in buttermilk for 2 to 6 hours to ensure tenderness and flavor.
- When dredging, use one hand for wet ingredients and the other for dry to keep the process clean and efficient.
- Press the flour mixture onto the chicken firmly to ensure the coating adheres well, creating those desirable crispy bits.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken in buttermilk for anywhere between 2 to 6 hours.
- What type of oil is best for frying?
- Peanut oil is recommended for frying due to its flavor, but any neutral high smoke point oil can be used.
- What is the purpose of using cornstarch in the dredge?
- Cornstarch helps create a crispier coating on the fried chicken.
- How do I ensure my chicken has a crispy coating?
- Make sure to press the flour mixture onto the chicken firmly and dredge it properly to create those crispy bits.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Marinate the chicken in buttermilk and a pinch of salt for 2 to 6 hours in the fridge.
- 2
In a bowl, combine all-purpose flour, cornstarch, baking powder, paprika, dry mustard, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika. Whisk to combine.
- 3
Set up a dredging station with the wet buttermilk and the dry flour mixture.
- 4
Take a piece of chicken, shake off excess buttermilk, and coat it in the flour mixture, pressing to adhere the flour.
- 5
Place the coated chicken on a wire rack lined baking sheet to rest.
- 6
Heat peanut oil in a heavy-bottomed pot until hot.
- 7
Fry the chicken in batches, starting with thighs, until golden brown, being careful not to break the crispy bits.
- 8
Transfer fried chicken to a towel-lined baking sheet to drain excess oil and sprinkle with salt immediately.
- 9
Once the thighs are done, move them to a wire rack and place them in the oven to finish cooking.
- 10
Fry the drumsticks next, following the same process, and add them to the oven with the thighs to finish cooking.
Heads up — we had to guess a little:
- The quantity of chicken is inferred based on typical serving sizes for fried chicken. The total time includes marinating and cooking time.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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