Using a slotted spoon (don’t use tongs, you could rip the coating off the chicken) remove the chicken from the oil and place on the towel lined plate to drain off any excess oil. Fry the chicken until golden brown, about five minutes. The oil should immediately start to boil on top, if it does not then your oil isn’t hot enough, and the result will be oily soggy chicken. It’s time consuming, but you’ll want to cook the chicken one or two pieces at a time, depending on the size pot you’re using.
Secondly, the chicken will stick together and when you try to separate the pieces the coating will come off. First and foremost your oil temp will drop leaving you with a soggy greasy mess. Important note… DO NOT PUT ALL OF YOUR CHICKEN IN THE OIL AT ONE TIME!!! Multiple bad things will happen. Set up a baking sheet lined with wax or parchment paper. Set up a large plate lined with paper towels. If at any point your oil starts to smoke, it is too hot. If it bubbles and disintegrates on contact you’re ready. If you don’t have a thermometer you can check the temp by sprinkling a little flour into the oil. Ideally you want the oil temp to be 350F. Heat your oil in a medium-to-large sauce pot at medium high heat. While the chicken is resting in the flour you can get your fry oil ready.
This will allow the coating to really adhere to the chicken. Leave the chicken in the mixture for 15-20 minutes, tossing periodically. Remove your chicken pieces from the marinade and shake off excess liquid, and place in the flour mixture, coating thoroughly. In a very large bowl, combine your dry ingredients. Remove the chicken from the refrigerator, allow to sit at room temperature for 20 minutes before you start to coat and cook. Ok, so you’ve marinated your chicken, let’s get ready to cook. Put the bag in a large bowl (in case it springs a leak, you don’t want it all over your fridge… been there done that) and refrigerate for 2-24 hours. Remove as much air from the bag as possible and seal it. In a large Ziploc bag combine the marinade ingredients and add your chicken. You’ll need to marinade the chicken for at least two hours, but ideally it’s best to allow it to marinade for 24 hours to really let the flavor seep into the chicken. Trust me, you’re going to love it.Ģlbs Chicken of your choice (I prefer thighs) I lovvvvvvveeeeeeeeee me some fried chicken… I’ve made it a ton of times, using a lot of different marinade and dredge mixtures, but this one takes the cake.
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