The Best Fried Chicken

• Meat

  • 3 lbs Chicken pieces, fresh

• Produce

  • 1 tbsp Basil, dried
  • 2 Bay leaves
  • 2 cloves Garlic
  • 1 tbsp Garlic powder
  • 2 tbsp Marjoram, dried
  • 2 tbsp Onion powder
  • 1 tbsp Powered thyme
  • 1 tbsp Sage, powdered
  • 1 tbsp Thyme, dried

• Condiments

  • 1 tbsp Mustard powder, dry

• Baking & Spices

  • 1 tbsp Black pepper, ground
  • 1/4 cup Brown sugar
  • 1 tsp Cayenne pepper
  • 3 cups Flour
  • 1/4 cup Kosher salt
  • 1 tbsp Paprika
  • 1 tbsp Peppercorns
  • 1 tbsp Powdered ginger
  • 1 tbsp Salt

• Dairy

  • 2 cups Buttermilk or whole milk

• Liquids

  • 2 liters Water

Found on rockrecipes.com

Description

Directions

• Cut a whole large chicken (about 4 lbs) in to pieces and trim them well or use 4 lbs of well trimmed chicken pieces. I like to remove the backbone from the thigh portions in particular to get quicker more even cooking.
• I like to brine my chicken before frying but this stage is optional. You will find that your chicken is moister, better seasoned and more flavourful if brined. It is also a good opportunity to infuse some herb flavour into the meat.
• A simple brine can be made by mixing together all the ingredients listed until the salt and sugar is dissolved.
• Soak the trimmed chicken pieces in the brine for up to 24 hours in the refrigerator.
• Remove the chicken pieces from brine, rinse pieces well in cold water and pat dry. Let the pieces air dry for a half hour which will also allow the chicken pieces to come up to room temperature before frying. This is very helpful in maintaining a consistent temperature in the fryer.
• Combine all of the ingredients in the coating mix well.
• Mix thoroughly to make sure spices are evenly distributed in the mix.
• Fill your deep fryer to the appropriate level with vegetable oil, Canola or peanut oil is good. Preheat the deep fryer to 350 degrees F.
• Dunk the chicken pieces into the buttermilk and let the excess drip off.
• Dredge chicken pieces in the flour and herb/spice mix. I like to cover each pieces with the coating mix and then give it a good press down to make sure all of the chicken comes into good contact with the flour dredge.(Some people like to double dip their chicken for a thicker, crunchier crust, returning the pieces to the buttermilk and then the flour and spice mix for a second time.) Place chicken pieces on a plate and allow to sit for 10 minutes before frying.
• Drop chicken pieces into hot oil, starting with the largest pieces first. Try and maintain the oil at 350 degrees F throughout the cooking time. Do not crowd your fryer. 4-5 large pieces or 5-6 small pieces at a time is enough. Large pieces can take about 20 minutes minutes to cook, smaller pieces 15-20 minutes. I always use my meat thermometer as a guide to get the internal temperature of the chicken pieces to a safe 165 degrees F.
• My fryer can only take 4-5 pieces at a time, so hold the cooked pieces in a 175 degree oven while the other pieces fry.
• Remove cooked chicken to a wire rack to cool slightly before serving.