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Perfect Fried Chicken @loavesanddishes.net
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4.5 from 2 votes

Perfect Fried Chicken

This recipe for the perfect fried chicken is accompanied by important information located in the post. Please see www.loavesanddishes.net for more recipe related information that could not be contained in the recipe itself.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: main
Cuisine: American
Keyword: fried chicken, fried chicken recipe
Servings: 4
Calories: 330kcal
Author: Loaves and Dishes

Ingredients

  • 1 ½ cup kosher salt
  • ¼ cup sugar
  • 2 Tbs paprika
  • 3 heads of garlic - cloves smashed.
  • 3 bay leaves
  • 1 quart buttermilk
  • 4 Cups whole milk
  • 4 tbs white vinegar
  • 8-12 pieces of chicken
  • 4 Cups all purpose flour
  • 1 tbs kosher salt
  • 1 tbs paprika
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs black pepper
  • 3 large eggs
  • 3 tsp baking powder
  • 1 ½ tsp baking soda
  • 4 cups peanut oil

Instructions

  • In a large stainless steel stock pot or in a large plastic kitchen bowl, combine the salt, sugar, paprika, garlic cloves, bay leaves, buttermilk, milk and vinegar. Stir well until the salt and the sugar dissolve completely (takes a few minutes). Place the chicken down into the liquid, cover with plastic wrap and place into the refrigerator to soak for 4 hours.
  • Remove the chicken from the fridge - shake the excess liquid from the chicken and then lay the chicken out on a drying rack set over a sheet pan and place UNCOVERED back into the refrigerator to dry for another 2 hours. (Do not set over or near any fruits, veggies or other foods that it may contaminate).
  • After 2 hours, remove the chicken and you may cover it with plastic wrap until ready to use.
  • When ready to cook for a meal, measure out the flour into a 9x13 pan - add the salt, paprika, onion powder, garlic powder, black pepper and stir well. In a medium sized bowl, mix the eggs, baking powder and soda - mix well - expect that it will foam - because it will.
  • Preheat the oven to the lowest setting (for my oven this is 170) and set a rimmed baking sheet covered with paper towels in the oven (prepared for the chicken once it is fried). Use a HEAVY 8 quart dutch oven and place 2-3 inches of peanut oil in the bottom of the pan. Affix a thermometer to the side of the pan so that the thermometer can properly read the oil temp. Set the burner on medium. When the oil temp reaches 365, it will be ready to fry the chicken.
  • While the oil heats, dredge the chicken pieces in the flour followed by the egg mix (you may have to pat the egg mix onto the chicken lightly) and then repeat into the flour. You can set the chicken on a plate while you wait for the oil. Repeat this for each piece of chicken. When the oil is ready do not put more than 3 pieces in the oil at one time. Make sure the temp is coming back up to 365 while frying. Cook the chicken for 5-6 minutes on one side, then using tongs, flip the chicken to the other side and cook for another 5-6 minutes. When complete - transfer to the paper towel covered sheet pan in the oven and allow to rest until all of the chicken has been cooked.

Notes

Different cuts of chicken will require a slightly different cook time. 
 

Nutrition

Calories: 330kcal