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Holy Fricken Fabulous Fried Chicken on pan

Holy Fricken Fabulous Fried Chicken

dana vento
Prep Time 2 hours
Cook Time 1 hour
Additional Time 15 minutes
Total Time 3 hours 15 minutes
Course Recipes
Cuisine meat
Servings 6 Pieces of Chicken

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

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.