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The Best Fried Chicken

This is the best homemade fried chicken recipe! A traditional or herb Parmesan crust.
Ingredients
For the fried chicken marinade:
  Chicken legs 6 Medium
  Chicken thighs 6 Medium
  Buttermilk 3 Cup (48 tbs)
  Sugar 3 Tablespoon
  Bay leaf 1 Medium
  Garlic cloves 3 Medium, finely grated
  Sweet onion 1⁄4 Medium, finely grated
  Kosher salt 1 Pinch
  Cracked pepper 1 Pinch
  Vegetable oil 3 Cup (48 tbs)
For the cajun chicken flour:
  Salt 2 Teaspoon
  Garlic powder 2 Teaspoon
  Paprika 2 1⁄2 Teaspoon
  Ground black pepper 1 Teaspoon
  Onion powder 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Dried oregano 1 1⁄4 Teaspoon
  Dried thyme 1 1⁄4 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
  Flour 2 Cup (32 tbs)
  Corn starch 1⁄2 Cup (8 tbs)
For the italian chicken flour:
  Parmesan cheese 3⁄4 Cup (12 tbs)
  Dry oregano 1⁄4 Cup (4 tbs)
  Dry basil 1⁄4 Cup (4 tbs)
For the bleu mashed potatoes:
  Yukon potatoes 8 Medium, peeled and quartered
  Blue cheese 1⁄4 Cup (4 tbs), crumbled
  Chives 1⁄4 Cup (4 tbs), finely chopped
  Unsalted butter 1 Ounce
  Olive oil 3 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs), warm
  Ground white pepper 1 Pinch
For the horseradish mashed potatoes:
  Horseradish 3 Tablespoon, ground
Directions

MAKING:
1. For the Marinade: In a bowl, combine buttermilk, sugar, bay leaf, garlic cloves, sweet onion, kosher salt, cracked pepper and vegetable oil.
2. Add the mix into a ziplock bag with the chicken parts and let it marinade in the refrigerator for at least 30 minutes and up to 24 hours.
3. For the Cajun flour: First, pour the oil into a frying pan and keep it around 350° – medium-high heat.
4. Next, in a bowl combine salt, garlic powder, paprika, ground black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, red pepper flakes, flour and corn starch.
5. Place 3 marinated chicken thighs and 3 marinated chicken legs and fully coat them so that all sides of the chicken are covered in the flour and set it on a plate when finished.
6. Once all the chicken is coated cook them in the hot oil on all sides until golden brown and cooked through out (14 to 16 minutes).
7. For the Italian flour: Combine flour, corn starch, parmesan cheese, dry oregano, dry basil, kosher salt and cracked pepper in a bowl.
8. Place 3 marinated chicken thighs and 3 marinated chicken legs and fully coat them so that all sides of the chicken are covered in the flour and set it on a plate when finished.
9. Once all the chicken is coated cook them in the hot oil on all sides until golden brown and cooked through out (14 to 16 minutes).
10. For the Bleu Mashed potatoes: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes).
11. Next, strain the potatoes and place them in a large bowl.
12. Using a hand masher mash in all chives, unsalted butter, olive oil, heavy cream. kosher salt and ground white pepper until smooth with chunks of potatoes through out.
13. For the Horseradish Mashed Potatoes: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes).
14. Next, strain the potatoes and place them in a large bowl.
15. Using a hand masher mash in horseradish, unsalted butter, olive oil, heavy cream, kosher salt and ground white pepper until smooth with chunks of potatoes through out.

SERVING:
16. Serve both the fried chicken with the variety mashed potatoes as a delicious appetizer or side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Chicken
Preparation Time: 
50 Minutes
Cook Time: 
80 Minutes
Ready In: 
130 Minutes
Servings: 
6

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