Try this Best Fried Chicken recipe, or contribute your own.
- 1 egg
- 1 teaspoon dried oregano
- vegetable oil for frying
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 cup buttermilk
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 cup all purpose flour
- 2 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 2 tablespoon paprika
- 2 tablespoon onion salt
- 2 tablespoon accent
- 6 chicken cutlets
- Carbohydrate 19.9981093579534 g
- Cholesterol 346.633333335415 mg
- Fat 73.2315896883361 g
- Fiber 1.76739749653223 g
- Protein 89.6006892912918 g
- Saturated Fat 20.3713027179436 g
- Serving Size 1 1 Serving (529g)
- Sodium 372.241178062296 mg
- Sugar 18.2307118614212 g
- Trans Fat 6.05675511766951 g
- Calories 1119 calories
Step-by-step
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Add the flour to a separate bowl and whisk in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
- Add the oil to a fryer or Dutch oven and heat to 365 F.
- Use a utensil to lower chicken pieces into the hot oil. Be careful not to burn yourself with the hot oil.
- Fry for 8 to 10 minutes until golden brown.
- Remove chicken and drain on paper towels or rack.
Crowding the Dutch oven causes the oil temperature to plummet and leaves the coating soggy rather than crisp. Keeping the oil strictly monitored at 365 degrees Fahrenheit ensures the flour exterior sets instantly without burning before the interior cooks through. When dropping cutlets into the hot fat, use long tongs to prevent dangerous splatters while maintaining precise placement.
Assessing doneness without an instant-read thermometer relies entirely on visual cues and acoustic monitoring, specifically listening for the vigorous bubbling to subside into a quieter hiss as moisture escapes the meat. Frying batches for eight to ten minutes yields a deeply golden crust on chicken cutlets. Letting the fried pieces drain on a wire rack instead of flat paper towels prevents steam from softening the bottom crust.
Adapting this technique requires minimal grocery spending because standard pantry spices replace expensive pre-made spice rubs. Pairing this protein with crisp coleslaw or vinegar-based pickles cuts through the heavy fat content of the fried coating.
