The Best Homemade Fried Chicken Recipe
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This is The Best Fried Chicken Recipe Ever! A traditional or herb parmesan crust served up with mashed potatoes!

This is The Best Fried Chicken Recipe Ever! A traditional or herb parmesan crust served up with mashed potatoes!
Author Chef Billy Parisi

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
  • 1/4 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
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes
  • 2 cups of flour
  • 1/2 cup of corn starch

For the Italian Chicken Flour:

  • 2 cups of flour
  • 1/2 cup of corn starch
  • 3/4 cup of grated Parmesan cheese
  • 1/4 cup of dry oregano
  • 1/4 cup of dry basil
  • Kosher salt and fresh cracked pepper to taste

For the Bleu Mashed Potatoes:

  • 6-8 Yukon potatoes peeled and quartered
  • 1/4 cup of crumbled bleu cheese
  • 1/4 cup of finely chopped chives
  • 1 ounce of unsalted butter
  • 3 tablespoons of olive oil
  • 1/4 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
  • 1/4 cup of warm heavy cream
  • Kosher salt and ground white pepper to taste

Instructions

  • 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.
  • 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).
  • 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).
  • 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.
  • 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.