Monday, April 27, 2015

3 Day Fried Chicken

Hi everyone, the recipe we will be making today is very time consuming.  Its the longest recipe I make, however your patience is key.  Everyone thinks fried chicken is a very simple when you know how to do it.  It is very simple however the key to making fried chicken that stands above all others including some fast food restaurants that shall remain nameless, this is where your patience will pay off.  This fried chicken has so much flavor and crisp, you will be slapping your own self away from the table to get a piece of it.  Yes it's a labor of love and your hard work will pay off.  So follow me as I take you through day by day for my 3 day fried chicken!


2-5 pounds of chicken I used large chicken thighs but you can use whatever cuts you like
1 quart of buttermilk
3 tablespoons of salt of your choice the kind of salt doesn't matter just use it 
3-5 cups of cold water
4 eggs beaten
4 dashes of hot sauce (optional)
2 1/2 cups of all purpose flour
1 1/2 tablespoons of corn starch (very important for crispiness)
Seasonings: (you can change out to other seasonings you like, this is just what I used):  1 tablespoon of Seasoned salt
1 tablespoon of Granulated Garlic
1 tablespoon of Italian Seasoning
1 teaspoon of Cayenne Pepper 
1/8 of a teaspoon of black pepper

Day 1:  Grab a large bowl with a lid and add the 3 tablespoons of salt and cold water, stir and allow the salt to dissolve some and add your chicken.  You will want the water to cover the chicken but don't over flow or you wont be able to close the lid to the bowl. Now let the chicken sit for 24 hours in your fridge.
Day 2: Once 24 hours is up drain all the water and rinse the chicken.  Now add in the buttermilk leave about 2 inches from the top empty because the weight of the chicken will make the buttermilk rise.  Now add in the chicken. Put the lid back on and let sit for another 24 hours exactly.
Day 3:  Now its time to fry your chicken, first you need to drain off the buttermilk but DO NOT RINSE.  Pat the chicken dry with paper towels.  While the chicken is drying add about 2-3 cups of vegetable oil to a cast iron frying pan or just use what you have for a frying pan but cast iron works the best, turn your burner to medium heat to let the oil come to cooking temperature.  To tell if the oil is ready sprinkle a tiny bit of flour in the oil if it starts to bubble up really nice then you know the oil is ready.  Now grab two bowls large enough for your chicken.  In one bowl add your beaten eggs and hot sauce.  In the second bowl add flour, corn starch and seasonings to. Mix them up with a fork.  Now once your chicken is dry add the chicken to the flour and seasonings, then the egg and back to the flour.  This will make a good coating for frying.  Once all your chicken is coated, slowly and gently add the chicken to the oil and cook for 15 minutes on each side.  Because my chicken was so large I had to pre heat my oven to 350 and let the chicken fully cook for another 20 minutes.  However smaller pieces of chicken like chicken legs can be fully cooked right in the oil.  Once the chicken is in the oil though DO NOT MESS WITH IT!  Leave it alone for 15 minutes or until you see parts of the underside of the chicken that are golden brown.  If you move the chicken around you will lose all that coating and all those 3 days will be all for not.  Once all the chicken is cooked grab a lint free tea towel and a large bowl to put your chicken in and serve it up.  As always any and all sides go well with fried chicken.  Down below is a video where you can see step by step what I did.  I hope your family enjoys this recipe as much as my family does.  Live , laugh and love.


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