A bit of a mess, but totally worth it. Warning – you might want to make this on a day when you can have your windows open, or risk having your whole house smell like KFC.
Best Fried Chicken Ever!
(adapted from Paula Deen)
- 1½ to 2 lbs. boneless, skinless chicken breasts (you can whatever chicken pieces you want, but this is what I always have on hand)
Marinade: (not necessary for bone-in chicken pieces, but makes boneless pieces very tender and moist)
- ½ to 1 cup buttermilk
- ½ cup hot sauce
Cut the chicken breasts either into nuggets or strips, place in glass dish. Add enough buttermilk to cover well. Add in hot sauce. Mix thoroughly, marinate in fridge for at least 1 hour.
- 3-4 eggs
- 1 cup Frank’s Hot Sauce
Pour excess buttermilk from chicken. In a small bowl, beat eggs. Whisk in hot sauce and mix well. Pour over chicken and mix well so all pieces are coated.
Seasoned Dredging Mixture
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoons salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder
- dash of paprika
- Heat peanut oil in a large deep pan to 350°F (about med high on my cooktop – a few drops of water should sizzle, but not pop violently). Peanut oil is far superior for deep frying – I can’t guarantee yumminess if you use something else.
- Combine seasoned dredging ingredients.
- A few pieces at a time, roll chicken in flour mixture and drop into hot oil.
- Don’t crowd chicken pieces – cook only a few at a time.
- Fry chicken until golden brown and crisp (about 2-3 minutes per side for nuggets, 3-4 minutes per side for strips).
- Drain on paper toweling.
- Remember smaller pieces cook faster than the larger ones.
- You can check for doneness by cutting a thicker piece in half. If the juices run clear and there is no pink, they’re done.
NOTES: Do NOT be scared by the amount of hot sauce. It will not be overly spicy, I promise!