Easier Fried Chicken

Everyone has their comfort food favourites.  Fried chicken is definitely one of my boyfriend's favourite meals.  So for the past few years, I always make it a point to prepare him fried chicken for his birthday.  Not too shabby for a bday meal, huh?

Like most things, homemade comfort food outshines the frozen or fast-food version.  Unfortunately, frying foods isn't one of my favourites!  I feel this way for several reasons, such as it's not the healthiest, it uses a lot of oil, and it can make a greasy mess.  Luckily, this recipe is easier than most fried chicken recipes because it uses a lot less oil which means a lot less of a mess!  This is certainly a special occasion meal, so I feel that it's ok to indulge once in a while for a special someone.

I prefer using only chicken thighs because it's our favourite and the juiciest cut of meat.  But feel free to use drumsticks and breast pieces cut in half, just remember that white meat is fully cooked at 165F.  I also love that the chicken is marinated in a spicy buttermilk which really makes the meat tasty and moist.  I actually prefer that the chicken finishes cooking in the oven because that way it doesn't overcook the outer crust, and while the chicken is in the oven I'm able to prep a salad and heat up the sides.  Speaking of sides, I served this yummy chicken with a spicy mac and cheese along with a cilantro coleslaw.  The birthday boy was very pleased. :)  I'll have to share what his dessert was for my next post!

Easier Fried Chicken

Serves 4

Ingredients
1 1/4 cups buttermilk
Table salt
Dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 pounds bone-in, skin-on chicken thighs (approximately 8), trimmed of excess fat
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 3/4 cups vegetable oil

Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and pinch of cayenne together in a large bowl.  Add chicken and turn to coat.  Refrigerate, covered, at least 1 hour or up to overnight.

Adjust oven rack to middle position and heat oven to 400 degrees.  Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon paprika, and remaining cayenne together in large bowl.  Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combed and small clumps form.  Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating.  Place dredged chicken on large plate, skin side up.

Heat oil in 11-inch straight-sided sauté pan, or large dutch oven, over medium-high heat to 375 degrees.  Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes.  Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer.  Transfer chicken to wire rack set in rimmed baking sheet.  Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 175, 15 to 20 minutes.  (Smaller pieces may cook faster than larger pieces.  Remove pieces from oven as they reach correct temperature.) Let chicken rest 5 minutes before serving.

Source: Cook's Illustrated