Picnic Perfect Fried Chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- oil for frying
- 1 tablespoon paprika
- coating:
- 1 broiler/fryer chicken (3 pounds) cut up
- 3/4 to 1 cup buttermilk
- 1-1/2 to 2 cups all-purpose flour
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/8 teaspoon baking powder
- Carbohydrate 1.40673954079594 g
- Cholesterol 0.102083333126222 mg
- Fat 21.2434661101439 g
- Fiber 0.698166970665196 g
- Protein 0.400381819210517 g
- Saturated Fat 1.73902014867655 g
- Serving Size 1 1 serving (26g)
- Sodium 3.40343509180363 mg
- Sugar 0.708572570130739 g
- Trans Fat 0.933472151481517 g
- Calories 193 calories
Step-by-step
- Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.
- Combine coating ingredients in large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).
- In an electric skillet or deep fryer, heat 1/2 inch oil to 350degrees-360degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325degrees; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm.
Swapping regular milk for buttermilk alters the chemistry of the soak entirely, as the lactic acid breaks down tough muscle fibers while tenderizing the meat over a long refrigeration window of at least one hour. Surface moisture is the enemy of a shatteringly crisp crust, which is why patting the poultry completely dry before the dairy immersion is non-negotiable for oil adherence. That acid-softened protein structure requires a protective flour barrier containing baking powder, which releases carbon dioxide gas upon contact with hot fat to create microscopic air pockets within the breading.
Maintaining the frying medium between 350 degrees and 360 degrees Fahrenheit initiates rapid surface dehydration without burning the spices, while dropping the heat to 325 degrees halfway through guarantees the interior reaches a safe temperature before the exterior turns bitter. Resting those breaded pieces on waxed paper for fifteen minutes prior to cooking allows the hydrated flour particles to cross-link and form a cohesive skin that refuses to slide off during frying. Crowding the skillet will drop the oil temperature precipitously, causing the coating to absorb grease rather than fry, so batch cooking is mandatory for structural integrity.
Flour types dictate density, meaning unbleached all-purpose flour provides the necessary gluten network for crunch, whereas substituting cake flour will yield a fragile coating that shatters too easily under pressure. Dense cuts like bone-in breasts require longer processing times than wings, necessitating careful temperature management to ensure uniform doneness without drying out the lean white meat. Keeping the fried pieces warm on paper towels drains excess surface oil while preserving the crispness built during the initial deep-frying phase.
Properly cooled fried chicken holds its texture remarkably well during outdoor transport, making it an ideal candidate for ambient-temperature serving hours after preparation. Wrapping the finished pieces tightly in plastic wrap will trap residual steam and soften the crust instantly, so proper ventilation during cooling is essential for maintaining that hard-won crunch. Storing leftovers in a paper-lined container inside the refrigerator maintains air circulation and prevents condensation from ruining the remaining portions.
