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Fried Chicken

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Makes: 16 servings adjust
Goes great with instant potatoes and copycat KFC gravy.

Directions

Ingredients

  • 8 pounds Chicken, whichever pieces are desired
  • 1 quart Buttermilk

Step 1

Place chicken in plastic containers and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Ingredients

  • 14 cup Kosher Salt
  • 2 tablespoons Paprika
  • 2 tablespoons Smoked Paprika
  • 4 teaspoons Garlic Powder
  • 4 teaspoons Dried Oregano
  • 1 12 teaspoons Cayenne Pepper

Step 2

Remove chicken pieces to plates or sheet pans, allowing excess buttermilk to drain off. Combine salt, paprikas, garlic powder, oregano, and cayenne pepper and season chicken liberally with it (there will likely be a little left over for another application).

Ingredients

  • 3 cups Flour

Step 3

Dredge chicken in flour. A breading bowl is useful for this task.

Ingredients

  • Canola Oil

Step 4

Pour enough oil to come just 1/3-inch up the side of a cast iron skillet, heavy fry pan, or electric skillet. Raise heat to 375 degrees. One piece at a time, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 305-325°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 10 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. When crispy, but not burnt, carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 8-10 minutes longer.
 

Step 5

Transfer the chicken to a wire rack set on a rimmed baking sheet to drain, season with salt, if desired, and serve. Once cooled, the chicken can be re-fried for 5 minutes at 375 degrees for extra crunchy fried chicken.
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