The Best Fried Chicken Recipe Ever

I know it may seem cocky but this really is The Best Fried Chicken Recipe Ever and I’m not joking.  The breading is seasoned incredibly well, it’s fluffy, in other words it’s perfect.  BUT the secret to making really good chicken is soaking it in buttermilk and finely grated onion and garlic, which will help boost some amazing flavors.  Pop everything in a bag overnight and bread and fry the next day.  Yes I know it’s a little longer process then you would like but when something is the best ever, then you have to be patient for it.

The breading in this The Best Fried Chicken Recipe Ever is not only traditional because of the way I used it to coat the chicken in the brown bag, it’s really easy to make.  I always start with a 50/50 or 60/40 blend of flour to cornstarch, which really helps to make it fluffy and crispy.  From there you can put in whatever seasonings you want, like the parmesan herb in this recipe.  Another way to enhance the taste would be to put pork fat in with your frying oil.  It will help add some natural salts as well as taste delicious.  There’s a lot going on in this recipe, but the staples are there and I swear to you that this is The Best Fried Chicken Recipe Ever!  If you are looking to change things up a bit more with your fried chicken then be sure to check out this Butternut Squash Risotto and Fried Chicken!


This is The Best Fried Chicken Recipe Ever! A traditional or herb parmesan crust served up with mashed potatoes!
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This is The Best Fried Chicken Recipe Ever! A traditional or herb parmesan crust served up with mashed potatoes!
Ingredients
For the Fried Chicken Marinade:
  • 6 chicken legs and 6 chicken thighs
  • 3 cups of buttermilk
  • 3 tablespoons of sugar
  • 1 bay leaf
  • 3 finely grated cloves of garlic
  • ¼ finely grated sweet onion
  • Kosher salt and fresh cracked pepper to taste
  • 3 cups of vegetable oil + (1/2 cup of pork fat – optional)
For the Cajun Chicken Flour:
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2½ teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1¼ teaspoons dried oregano
  • 1¼ teaspoons dried thyme
  • ½ teaspoon red pepper flakes
  • 2 cups of flour
  • ½ cup of corn starch
For the Italian Chicken Flour:
  • 2 cups of flour
  • ½ cup of corn starch
  • ¾ cup of grated Parmesan cheese
  • ¼ cup of dry oregano
  • ¼ cup of dry basil
  • Kosher salt and fresh cracked pepper to taste
For the Bleu Mashed Potatoes:
  • 6-8 Yukon potatoes peeled and quartered
  • ¼ cup of crumbled bleu cheese
  • ¼ cup of finely chopped chives
  • 1 ounce of unsalted butter
  • 3 tablespoons of olive oil
  • ¼ cup of warm heavy cream
  • Kosher salt and ground white pepper to taste
For the Horseradish Mashed Potatoes:
  • 6-8 Yukon potatoes peeled and quartered
  • 2 to 3 tablespoons of ground horseradish
  • 1 ounce of unsalted butter
  • 3 tablespoons of olive oil
  • ¼ cup of warm heavy cream
  • Kosher salt and ground white pepper to taste
Instructions
  1. Marinade: Combine all ingredients and place it in a ziploc bag with the chicken parts and let it marinade in the refrigerator for at least 30 minutes and up to 24 hours.
  2. Cajun: First, pour the oil into a frying pan and keep it around 350° – medium-high heat. Next, combine all ingredients in a bowl and 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. 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).
  3. Italian: Combine all ingredients in a bowl and 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. Once all thechicken is coated cook them in the hot oil on all sides until golden brown and cooked through out (14 to 16 minutes).
  4. Bleu Mashed: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes). Next strain the potatoes and place them in a large bowl and using a hand masher mash in all remaining ingredients until smooth with chunks of potatoes through out.
  5. Horseradish Mashed: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes). Next strain the potatoes and place them in a large bowl and using a hand masher mash in all remaining ingredients until smooth with chunks of potatoes through out.

 

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