Fried chicken is an American staple. It is prized for its crisp texture, appealing color and moist, juicy interior. A whole chicken, cooked in any manner, must reach an internal temperature of 165 degrees Fahrenheit for safe consumption, which requires approximately 30 minutes of cooking time in a deep fryer. However, cutting the chicken into eight pieces prior to deep-frying can cut cooking time to about 8 minutes, depending on the capacity of the fryer.
Things You'll Need
- Cutting board
- Chef's knife
- Mixing bowl
- Large container
- Large plate
- Wire rack
- Sheet pan
- Deep fryer
- Whole chicken
- 2 tbsp. white sugar
- 1/4 cup plus 2 tbsp. kosher salt
- 2 tbsp. garlic powder
- 2-1/2 tbsp. smoked paprika
- 1 tbsp. freshly ground black pepper
- 1 tbsp. dried oregano
- 1 tbsp. onion powder
- Peanut oil
- 1 qt. buttermilk
- 2 cups all-purpose flour
Rinse the chicken under cool running water and dry with paper towels. Place the chicken breast-side-up on a cutting board.
Pull the leg away from the chicken and make a cut through the skin and connective tissue attaching the thigh. Pop the thigh from its socket and remove. Repeat on the other thigh.
Grasp the wing tip, pull it away from the saddle, pop the joint and cut though to detach the wing. Repeat on the other side.
Make an incision through the rib cage and shoulder joints and lift the breast away from the saddle. Place the chicken breast skin-side-down on the cutting board.
Cut through the center of the breast and separate in two pieces. Place the breast halves skin-side-up on the cutting board.
Cut each breast in half at a 45-degree angle.
Combine sugar, 1/4 cup kosher salt, garlic powder, paprika, black pepper, oregano, and onion powder in a large mixing bowl. Whisk together well.
Alternatively, add the ingredients to a stand mixer fitted with the wire attachment and whisk for 4 minutes or until fully incorporated.
Place the marinade seasoning in an airtight container and store in a cool, dry place for up to 3 months. Do not reuse any seasoning previously used for dredging.
Add peanut oil to the deep fryer's recommended fill line and preheat to 375 degrees Fahrenheit. Ideal deep-frying temperature is 350 degrees Fahrenheit; however, adding cold chicken to the oil lowers its temperature, and beginning at 375 degrees Fahrenheit compensates for this.
Add 2 tbsp. kosher salt, 1/4 cup marinade seasoning and 1 qt. buttermilk to a large plastic container. Mix well, submerge the chicken and marinate for no more than 24 hours.
Spread flour on a large plate in an even layer. Remove the chicken from the marinade and shake off the excess liquid. Dredge each piece in flour and place on a wire rack placed over a sheet pan.
Add the breast quarters to the deep fryer and cook for 4 minutes. Turn the breasts over in the oil and cook and additional 4 minutes. Repeat with the wings and thighs. Place the fried chicken on a sheet pan lined with paper towels. If cooking in a high-capacity deep fryer (5 or more gallons), the chicken pieces can cook simultaneously.
Check the temperature of the breasts and thighs. Insert a probe thermometer in the thickest portion of the breast and thigh after frying and make sure they measure at least 165 degrees Fahrenheit.
- Photo Credit Jupiterimages/Photos.com/Getty Images
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