So when it comes to foods that Matt and I have struggled with, fried chicken tops that list. I don’t know why we can’t manage a crispy outside with a thoroughly cooked inside, but it has been eluding us in every which way.
The first time we made buttermilk fried chicken, it was slightly disastrous. That crispy skin was absolutely perfect! But the inside? Practically raw. It devastated us a little to have to take the chicken and throw it in the oven to keep cooking. We were starving! I mean, what are mashed potatoes without that fried chicken? (Delicious, but just mashed potatoes.) After that, both of us vowed to keep trying.
The second time was slightly better, as we took the chicken thighs and fried them off, then finished them in the oven. The outside got a little too crispy, but at least we knew it was cooked through completely. (I think the next time we attempt this method, it will be for boneless chicken breast only.)
Any possibility of getting this recipe right seemed daunting….until both of us decided to try using our usual techniques of cooking chicken and apply them to making fried chicken. All in all….the third time was the charm and so I felt it was important to share with you, my trusty readers, our tips to make our version of fried chicken.
First of all….get the notion of trying to start from completely raw chicken out of your mind. It’s tricky to try and manage raw meat (especially poultry) if you’re wanting to fry it perfectly. You can always partially cook the chicken first (days in advance, if you’d like) and then marinate it in the buttermilk and hot sauce mixture for just a little longer than recommended to make sure that flavor is incorporated. (Just always remember to season the chicken before you partially cook it–if you can get simple salt and pepper on there, you’re good!)
Second….because buttermilk is not a commonly used item in our house, I tried a mixture of egg and milk with the hot sauce in its place. (To be honest, it had that nice creamy consistency that buttermilk has and these items are just a little bit easier to come by in your fridge. Just make sure you make enough of this mixture to cover the chicken thoroughly.)
Third….as always, don’t forget to add some spice to your flour! This is where you want to get that nice, crispy skin full of flavor (and a bit of bite.) So now is the time to toss in that Cayenne Pepper, red pepper flake (or if you’re us, ground red pepper flake), paprika, salt, black pepper, and any other seasoning that you absolutely love adding to your fried chicken batter!
Now, for those who are fried chicken purists and are probably cursing at me for explaining how to make a perfect fried chicken our way….just take a look at the finished product and tell me whether you can tell the difference:
It’s crunchy on the outside, juicy on the inside….and it didn’t last very long!
~ Jenny V