Say it one time and begin to initiate your hands to take on the task.
Cringe as I say the title and think about what my mom is gonna say when she reads it.
“Dana, did you have to say Holy Fricken?” But MOM, ” Yes, because when you taste it you are gonna say, Holy Fricken Fabulous Fried Chicken!”
It rhymes, and this chicken is fricken YUM.
After preparing it for my family, time after time, I wondered why I had not shared it until now?
I mean, I make Holy Fricken Fabulous Fried Chicken, yet, I’ve selfishly kept the recipe to myself?
Nope, I’ve gotta share this recipe.
If you love Kentucky Fried Chicken or Popeye’s this will give those a run for their money.
Better yet, there’s REAL chicken and real ingredients in mine, no fillers.
This is not gonna be a greasy chicken that sends you running for el baño after!
Instead, it’s crunchy, crispy, seasoned, and cooked to perfection!
Holy Fricken Fabulous Fried Chicken
Here’s the thing about chicken, you can buy it, but it is better when you make it.
I did not use a traditional frying pan, nor did I use my air fryer.
Neither yields the right results.
A frying pan is too shallow and quite frankly spatters and burns.
The Air fryer albeit one of my favorite appliances is not the way to make this chicken (been there and don’t like the results).
I used simple and basic vegetable oil.
No, I did not use a fancy oil.
Also, I bought split chicken breasts to make the most of the big breast experience.
Additionally, I purchased drumsticks.
That’s my usual mode and it turns out fabulous.
Cooking Times for Holy Fricken Fabulous Fried Chicken
So, cooking in oil on the stovetop is tricky, but you can do this.
I tossed out my deep fryer years ago and have never replaced it.
When we eat this chicken, I haul out my Calphon stockpot and fry baby fry!
Breasts are bigger and meatier, therefore they will take longer to cook.
I cook one breast with 2 drumsticks.
You can do all the drumsticks at once, but since I am a little anxious an like to see progress, I cook small batch to at least see some results FAST.
Things You Need To Make Holy Fricken Fabulous Fried Chicken
Make sure you have a knife and fork (I like to check and double-check each piece of chicken.
A thermometer, and don’t hit the bone when you temp!
I also find that having a cooling tray lined inside of a baking pan is a great way to let the oil run off the chicken after cooking.
Plus, I use an additional cooling tray and baking pan for the chicken pre-frying!
You will need approximately one hour to get this recipe fried if you use big split breasts as I did.
If you are using smaller cuts of chicken, or boneless you will need less.
Always temp away from the bone and hit the fattest part of the meat for accuracy.
Juices should run clear if the chicken is cooked.
Lid and Lid-Free
When you cook, you will be cooking in sessions.
Sometimes the lid will be on, sometimes the lid will be off.
I will give you a base time, but you will ultimately make the decision for this.
You need to WATCH the oil so it does not come out of the pot when covered.
Also, watch for spattering and burns, when removing the lid with condensation on it.
Recipe For Holy Fricken Fabulous Fried Chicken
- 3 C Buttermilk
- 4 Drumsticks
- 3 Split Breasts
- Pinch of both salt and pepper.
- Plastic Zippered Gallon Bag
- 4 C+ Bread Flour
- 1 TBSP Smoked Paprika
- 3 C Vegetable Oil
- Stock Pot
- Lid (glass lid preferable
- Heatproof glove
Open a zippered gallon bag.
Prep each piece of chicken with a splash of salt and pepper.
Toss into the bag.
Add buttermilk and allow it to be in the fridge for at least 2 hours up to overnight.
When you are ready to prepare Holy Fricken Fabulous Fried Chicken...
Prepare a large stockpot with oil.
Preheat to about 375°F
Place flour and paprika in a large dish with sides (pie dish or baking tray with sides)
Remove chicken from the bag when you are ready to prepare it.
Drain the buttermilk off the chicken (DO NOT RINSE)
Drag (dredge) the chicken, or push the chicken INTO the flour to coat.
I really use my hands to make sure all parts are coated, dig in to get this right!
Put each prepared piece on a tray.
Once all are coated, the oil should be ready for you to fry.
Easily place chicken pieces in (depending on the size of the pot) I cook one breast with 2 drumsticks.
Remember you need to be able to TURN These so don't overstock.
Also note, that the initial plunge could cause SPATTER from oil so slowly enter with tongs or a spoon, never your hands.
Now, once the chicken is in the pot, add the lid for the first 3 minutes and watch it carefully.
Remove the lid, and TURN the chicken, each piece.
The pieces will have already browned. (remember the first batch even in a preheated oil base will not go as fast as the last few batches).
After you've turned the chicken, do not replace the lid.
Cook this batch for about 10 minutes, without a lid, but at the 5-minute interval, turn the chicken again.
Trust me this is not rocket science.
Turn the chicken one more time and cook for 3 more minutes with the lid on to 'seal the deal' as I like to call it. So about 16-18minutes per piece. (adjust if needed)
Temp the fattiest part of the chicken breast (meatiest) and make sure your chicken is 165°F.
To make certain, you can make a slit in the chicken with a knife and fork, If you want to make really sure. I do this for the breasts.
Remove chicken to a lined tray with paper towels or a tray that has a cooling rack in a tray. Either works.
Remove chicken once cooked and then begin the process again with remaining chicken.
Once done, remove from heat, and place all chicken on cooling rack and serve.
If not serving, refrigerate.
Refrigerate ALL LEFTOVERS.
In between the 2nd and 3rd batch, I added about 1 c more of oil, it also took 5 minutes for it to retemp to 375°F.