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food

Best Ever Fried Chicken

Ingredients

  • For the brine:
  • 10 chicken thighs/drumsticks
  • 2 cups water
  • 1/2 cup light brown sugar
  • 1/2 cup salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Zest of 1 lemon
  • For the buttermilk marinade:
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons mustard powder
  • Freshly ground black pepper
  • For the dredge:
  • 3 cups flour
  • 5 teaspoons cornstarch
  • 1/2 cup dried polenta
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mustard powder
  • Vegetable oil, for frying
  • Hot sauce, to serve
  • Slaw, to serve

Steps

  1. For the brine: Mix all the ingredients together until the sugar and salt have dissolved. Add the chicken pieces and leave covered in the fridge for 12 hours.
  2. For the buttermilk marinade: Mix all the ingredients together. Transfer chicken to the buttermilk mixture and marinate for 4 to 6 hours.
  3. For the dredge: Mix all the dry ingredients together. Dredge chicken in the flour mixture. Transfer to a wire rack set over a baking tray and leave uncovered for at least 30 minutes up for 4 hours in the fridge.
  4. Heat a pot of oil or deep-fryer. Fry the chicken pieces in batches for 12 minutes. Remove from the oil, drain on paper towels and finish with a sprinkle of salt. Serve with hot sauce and slaw.