MAKE-AHEAD FRIED CHICKEN
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
- Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
- Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
- In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
- Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
- Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 80 grams, Fat 34 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 13 grams, TransFat 0 grams
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Ayanali Khan
[email protected]This recipe is a classic for a reason. The chicken is always juicy and flavorful, and the breading is crispy and golden brown. It's a must-try for any fried chicken lover.
Cory
[email protected]I love this recipe because it's so versatile. I've used it to make chicken tenders, chicken strips, and even chicken nuggets. It's always a hit with my family and friends.
CRAIG IAIN SMITH 1
[email protected]This recipe is a great way to use up leftover chicken. I just shred the chicken and mix it with the breading. It's a delicious and easy way to make a meal.
Alafia Oyindamola
[email protected]I'm not a good cook, but this recipe was easy to follow. The chicken turned out great and my family loved it.
Mwila Chapewa
[email protected]I'm a picky eater, but I loved this recipe. The chicken was cooked perfectly and the breading was flavorful. I highly recommend this recipe.
Nankya Milly
[email protected]I'm a vegetarian, but I love this recipe. I just substitute tofu for the chicken. It's a delicious and healthy way to enjoy fried chicken.
Hayat Aisha Hafsa Sisters
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always juicy and flavorful, and the breading is crispy and golden brown.
Hubdar Ali
[email protected]I'm a Southerner, and I know my fried chicken. This recipe is the real deal. The chicken was crispy, juicy, and flavorful. It's the best fried chicken I've ever had.
Malik Ajize
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the chicken. I've already had several requests for the recipe.
Dj Boy
[email protected]I've been looking for a good fried chicken recipe for a while now, and I finally found it! This recipe is easy to follow and the results are amazing. The chicken was crispy on the outside and juicy on the inside.
Kumar Pirkash
[email protected]This recipe is a winner! The chicken was cooked to perfection and the breading was crispy and flavorful. I served it with mashed potatoes and green beans and it was a hit with my family.
Somnang Sor
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and flavorful, and the breading was perfect. I'll definitely be making this again.
Mohamad Hany
[email protected]I love that this recipe can be made ahead of time. I usually make it on the weekend and then reheat it during the week. It's a great way to save time and still have a delicious meal.
Taehyungs gucci jimin with no jams oi felix bro
[email protected]I've tried a lot of fried chicken recipes, but this one is by far the best. The secret is in the buttermilk marinade. It makes the chicken so tender and moist.
Lilly Russell
[email protected]The chicken was so juicy and flavorful. The breading was crispy and golden brown. My family loved it!
Gerda Pancerova
[email protected]This fried chicken recipe is a lifesaver! I'm a busy mom of three, and I don't always have time to cook a big meal. But with this recipe, I can make a delicious, home-cooked meal in no time.