Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favorite homemade dipping sauce recipe.
Frying chicken at home just got easier. This step by step guide complete with 4-minute video will show you just how simple making finger licking good chicken at home can be. Plus, we share our favourite homemade dipping sauce recipe.
- 1 -4lb chicken, broken down into 8 pieces
- 900 ml Peatnut Oil
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 1/2 teaspoon cayenne pepper
- 2 cups buttermilk
- 2 large eggs
- sea salt
- freshly ground pepper
- 1/2 cups liquid honey
- 2 sprigs fresh rosemary
- sea salt
- Bring the honey to a slow boil in a small pot set over medium heat. Add the rosemary and a pinch of sea salt. Simmer for 5 minutes. Remove from the heat and allow the honey to cool to room temperature. Once cooled, remove the rosemary and discard.
- Let the chicken come up to room temperature for 15-20 minutes.
- In one bowl combine the dry ingredients: flour, cornstarch, kosher salt, garlic powder and cayenne powder. In another bowl combine the buttermilk and eggs.
- In a large heavy bottomed cast iron skillet or pot heat the oil to 350F.
- Meanwhile, pat the chicken pieces dry on paper towel and season with salt and pepper.
- Assemble a baking sheet with a cooling rack on top of it. Working with one piece of chicken at a time dip it in the wet mixture and then dredge it through the flour. Make sure to use one hand for the wet ingredients and one hand for the dry ingredients; this helps reduce the mess and your hands looking like paper maché. Continue to dip and dredge the chicken pieces making sure to shake off any excess flour. Transfer each dredged piece to the rack.
- Once the oil registers 350F. Carefully, add the first 4 pieces of chicken to the oil. Turn the chicken occasionally making sure that it is turning brown and not burning. Bone in drumsticks and thighs will take about 13-15 minutes and boneless breast meat will take about 10-12 minutes.
- Once the chicken is fully cooked transfer onto paper towel and immediately sprinkle with sea salt. Continue frying the remaining chicken pieces. If you have a meat thermometer you can insert it into the cooked chicken pieces, they should register 160F.
- To keep chicken warm, transfer into an oven preheat to 200F.
Source: The Hot Plate