American🥩 Meat

Fried Chicken

Name: Fried Chicken
Total time: 35 min
Cuisine: American
Ingredients: 3-4 each Chicken legs and thighs; 1 tbsp Minced garlic; 1 tbsp Minced ginger; 1 tsp Salt; ½ tsp Black pepper; ½ tsp Curry powder; 2-3 cups Buttermilk; 2-3 tbsp Lemon juice; ~1-2 tbsp Hot sauce; 2½ cups All-purpose flour; ½ cup Cornstarch; ¼ cups Fine cornmeal; 1 tsp Garlic powder; 1 tsp Ginger powder; 2 tsp Paprika; 2 tsp Curry powder; ¼ tsp Cayenne pepper; 1 tsp Creole seasoning; 2½ tsp Salt; ¼ tsp Black pepper; ~1.5-2 cups Vegetable oil, canola oil, or grapeseed oil

⏱ 35 min

A crispy, juicy, and flavor-packed fried chicken that's a fan favorite. Marinated to perfection and coated in a seasoned flour blend, each bite delivers a satisfying crunch. Serve as a main course or standout dish for any gathering.

Adapted from a video by Chef Jean-Pierre

Fried Chicken Has Never Been So Good! | Chef Jean-Pierre

Watch on YouTube

Ingredients

Chicken legs and thighsChoose smaller pieces3-4 each
Minced garlicVery finely minced1 tbsp
Minced gingerShredded with microplane grater1 tbsp
Salt1 tsp
Black pepper½ tsp
Curry powder½ tsp
Buttermilk2-3 cups
Lemon juice2-3 tbsp
Hot sauceTo taste, optional~1-2 tbspest.
All-purpose flour

Steps

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1
Prepare the marinade by combining minced garlic, minced ginger, salt, black pepper, and curry powder. Add buttermilk and hot sauce to taste.
2
Place chicken pieces in a bowl and pour the marinade over them, ensuring they are well coated. Let sit at room temperature for 15-20 minutes, or refrigerate for at least 3-4 hours for best flavor.
3
Remove marinated chicken from the refrigerator and let it come to room temperature for at least 30-45 minutes before cooking.
4
Prepare the coating by combining flour, cornstarch, cornmeal, garlic powder, ginger powder, paprika, curry powder, cayenne pepper, Creole seasoning, salt, and black pepper. Mix thoroughly until well combined.
5
Drain the marinated chicken and coat it thoroughly in the flour mixture, ensuring each piece is completely covered. Dredge a second time for an extra-thick, crispy coating.
6
Heat oil in a large pot to 320°F. Maintain this temperature throughout cooking—too high and the exterior will brown before the inside cooks; too low and the chicken will be greasy.
7
Carefully place 3-4 coated chicken pieces into the hot oil. Avoid overcrowding, as too many pieces will cool the oil excessively. Lower them gently to prevent splashing.
8
Fry for 15-20 minutes until the internal temperature reaches at least 165°F (dark meat can go up to 180°F). Flip the pieces about halfway through, around 10 minutes.
9
When the internal temperature is reached, remove the chicken with tongs and place it on paper towels or a wire rack to drain excess oil. Repeat the frying process with remaining pieces.
10
Let the chicken rest for a few minutes before serving. The result is crispy, golden, and juicy fried chicken with complex, well-balanced seasoning throughout.

Fried Chicken

Ingredients

Steps

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