Better than KFC Fried Chicken

06.08.2023• Gourmet, Poultry

The beauty of this recipe is that the chicken stays crispy even after it’s cooled in the refrigerator overnight. This makes it the perfect take-along food for picnics and boating. You’ll be asked to bring this again and again it’s that good.

Ingredients

Brine

3 cups buttermilk
2 cups pickle juice
½ cups Franks red hot
1 tbsp Smoked paprika

Chicken

3 lbs chicken legs or 1 cutup chicken

Breading

1 cup all purpose flour
½ cup potato flour
½ cup brown rice flour
3 ts baking powder
1 TB kosher salt
1 TB celery salt
1 TB black pepper
1 TB dry mustard powder
3 TB paprika
1 TB garlic powder

Oil

Peanut Oil 2 inches deep in pan

Instructions

Combine brine ingredients in a large strong plastic bag. Place chicken in bag and set the bag in a large bowl or pan in the lower shelf of your refrigerator. Brine chicken in liquid for 24 hours.

3 cups buttermilk, 2 cups pickle juice, ½ cups Franks red hot, 1 tbsp Smoked paprika, 3 lbs chicken legs or 1 cutup chicken
Combine the breading ingredients in a medium-sized bowl.

1 cup all purpose flour, ½ cup potato flour, ½ cup brown rice flour, 3 ts baking powder, 1 TB kosher salt, 1 TB celery salt, 1 TB black pepper, 1 TB dry mustard powder, 3 TB paprika, 1 TB garlic powder
Remove the chicken from the brine. Pour the brining liquid into a measuring cup. Pat the chicken to very dry.
Roll the chicken pieces one at a time in the breading. Dip back into the brining liquid in the cup. Tap off the excess liquid. Then roll the chicken back into the breading. Put a few teaspoons of liquid on the breading to create texture as you pat it onto the pieces. Press hard with your fingers to adhere the breading to the chicken.
Deep fry in batches at 325 °F for 15 minutes or until the center of the chicken is 165 °F. Keep warm in a 200 °F oven. Serve.

Peanut Oil

Notes

Warm: These chicken pieces can be wrapped in paper and put into a thermal cooler/warmer to keep them food-safe for picnics and boating.

Cold: Place the chicken in the refrigerator to cool overnight. They are delicious and crispy when cold and can be taken to picnics and boating by using a cooler with ice.