Fried Chicken

Another family favourite at our house that my son likes to refer to as DFC or Daddy Fried Chicken. ;)

I like to brine my chicken before frying but this stage is optional. You will find that your chicken is moister and more flavourful if brined. It is also a good opportunity to infuse some herb flavour into the meat. A simple brine can be made by mixing:

2 liters water

¼ cup kosher salt

I tbsp peppercorns (optional)

1 tbsp dried thyme (optional)

2 cloves chopped garlic (optional)

2 bay leaves (optional)

2 tbsp brown sugar

Stir until sugar and salt are dissolved.

Cut a whole chicken into pieces. Trim fat and skin and place in brine solution for about 3 hours. Remove from brine, rinse pieces well in cold water and pat dry. At this point, you can choose to marinate the pieces in buttermilk for several more hours or overnight or continue to frying stage.

Combine:

3 cups flour

1 tbsp salt

1 tbsp ground black pepper

2 tbsp onion powder

1 tbsp garlic powder

1 tbsp powered thyme

1 tbsp powdered sage

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp dried marjoram

1 tbsp dry mustard powder

1 tbsp powdered ginger

1 tbsp paprika

1 tbsp cayenne pepper

Mix thoroughly to make sure spices are evenly distributed in the mix.

Heat 3 inches vegetable oil in a deep fryer or deep heavy bottomed pot to 375 degrees F.

Remove chicken pieces from buttermilk marinade. Or dip into buttermilk if you did not marinade the pieces in buttermilk. (Note: If you can’t find buttermilk, 2 cups whole milk with 3 tbsp sour cream whisked in can be a good substitute.)

Dredge chicken pieces in the flour and herb/spice mix. (Some people like to double dip their chicken for a thicker, crunchier crust, returning the pieces to the buttermilk and then the flour and spice mix for a second time.) Place chicken pieces on a plate and allow to sit for 10 minutes before frying.

Drop chicken pieces into hot oil, starting with the largest pieces first. Try and maintain the oil at 350 degrees F throughout the cooking time. Do not crowd your fryer. 4-5 large pieces or 5-6 small pieces at a time is enough. Large pieces can take 12-15 minutes to cook, smaller pieces 10-12 minutes. Remove cooked chicken to a wire rack to cool slightly before serving.