Crispy Fried Chicken
From Guga Foods's video Watch the original
This recipe explores the secrets to making perfect crispy fried chicken using various brining and coating techniques. The winner of the taste test was the buttermilk brine combined with a special flour and cornstarch mix.
- Prep 120 min
- Total 120 min
Ingredients
- 2 young full chickens
- 4 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 4 tablespoons cornstarch
- 3% white vinegar
- whole milk to make buttermilk
- various spices (salt, ginger, white pepper, garlic salt, black pepper, mustard powder, smoked paprika, dry thyme, dry basil, oregano, celery salt, msg)
- vegetable oil for frying
Instructions
- Prepare the chicken: Butcher the chickens into desired pieces.
- Make the buttermilk: Combine whole milk with white vinegar and mix until it coagulates.
- Brine the chicken: Brine one batch of chicken in saltwater for at least two hours and another in buttermilk.
- Prepare the coating: Mix all-purpose flour and cornstarch in different ratios for dredging the chicken.
- Fry the chicken: Heat vegetable oil to 350 degrees Fahrenheit and fry the chicken until golden and cooked through.
- Taste test: Compare the fried chicken from different brining and coating methods.
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