How To Make The Best, Crispiest & Juiciest Fried Chicken Ever
Let’s be real - when it comes to fried chicken, everyone wants the thighs and drumsticks. So if fried chicken is what you plan on making, we recommend just buying packages of those parts. Our whole chickens are incredible for roasting, but fried chicken is a different kind of culinary experience. We’re the best source for ordering delectable chicken for home delivery.
For optimal juiciness, you’re going to want to dry brine the chicken. Using sea salt or whatever variety you prefer, salt the chicken and let it sit for 30 minutes. You can also leave it overnight if time permits. This step makes the chicken become extra juicy, tender and flavorful.
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Another key to incredibly delicious fried chicken is a proper spice blend. What you see in the recipe below may seem like a heck of a lot of spices, but trust us. We’re chicken eating experts, and offer the best way to shop for chicken online. The fat used for frying cuts some of the flavor from the spices, and a portion will be left behind in the flour mixture used for coating.
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There’s two parts to the coating process - the flour mixture, and the buttermilk egg mixture. There’s a science to making the perfect crispy coating. Cornstarch in the flour mixture creates a better texture - and texture is everything with fried chicken. Egg whites make the coating stick to the chicken, without the fat content from the yolks which tend to make the crust turn out softer.
The addition of alcohol to the liquid mixture creates an extra flaky crust. That’s the recipe for amazing fried chicken - the crust, the juiciness, and of course the chicken itself. Order high quality natural chicken online from Beck & Bulow.
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You’ll want to have a candy/oil thermometer as well as a meat thermometer handy. That way you can keep the oil at temperature and make sure the chicken is completely cooked. The outside may look golden brown well before the inside has finished cooking. Chicken should always be cooked to an internal temperature of 165 degrees. It’s best to fry in a large pot or dutch oven, rather than a shallow frying pan which is just asking for hot oil splatters.
Fill with enough oil to completely submerge the chicken pieces. Set up a cooling rack or plate beside the stove to place the fried chicken pieces as they finish cooking. If you’re like us and feeling the anticipation just thinking about this recipe, order chicken for express delivery today.
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When you’re finished cooking the chicken, make sure to dispose of the oil properly. You can filter it and reuse it one more time, or seal it in a container and toss it. There are also some recycling facilities that take used cooking oil and turn it into other products. Just be sure not to pour it down your drain! This will be sure to cause you some plumbing problems. That could put a damper on your enjoyment of the high quality chicken meat that you cooked up so perfectly.
For the spice mixture:
- 2 tablespoons sea salt, divided
- 3 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 2 tablespoons white pepper
- 1 tablespoon ground mustard seed
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
For the coating:
- 2 cups flour
- 2 tablespoons cornstarch
- 1 cup buttermilk
- 2 egg whites (we like to use duck eggs)
- 2 tablespoons bourbon (you can substitute vodka or another neutral tasting liquor)
- 2 quarts of oil for frying
- Dry brine the chicken with one tablespoon of salt. Let sit for 30 minutes, or overnight.
- Combine the spice blend in a large bowl. Don’t add in the remaining tablespoon of sea salt just yet.
- Use ½ of the seasoning mixture to coat the chicken pieces.
- Combine the remaining seasoning mixture with the cornstarch, remaining tablespoon of sea salt, and the flour. Mix well.
- In a separate bowl, mix together the buttermilk, egg whites and bourbon.
- One at a time, dunk the chicken pieces into the buttermilk and egg mixture. Make sure each piece gets fully submerged. Toss it into the flour mixture and make sure it gets really nice and coated. Use your fingers to press the coating into the chicken pieces.
- Set the coated chicken pieces aside. Let them rest on the counter for 10-30 minutes before frying so the coating has a chance to set.
- Heat the oil up in your dutch oven until the candy thermometer reads 350 degrees. Make sure that you’ve got your cooling station set up for the cooked chicken before you begin.
- Fry the chicken 3 or 4 pieces at a time in the hot oil. Rotate them every few minutes to make sure they’re cooking evenly. Make sure that the oil maintains a temperature of at least 325 degrees. Test each piece for doneness by checking the internal temperature, and when they’re at 165 degrees move them to the cooling station.
- Continue to fry the rest of the chicken in batches. Let the oil heat back up to 350 before starting a new batch. Let the chicken cool and serve.