I feel like fried chicken is one of those things that people are scared to cook at home. A massive vat of insanely hot oil isn’t exactly the most welcoming thing. But when I sat down to put together my recipe collection for the Fourth of July, it was a hard item to knock off. So I did what every adult does when they don’t know how to do something…I called my dad. He reassured me that I would be fine and that the chances of burning my apartment down in some sort of freak grease fire accident was extremely slim (super reassuring, I know). So I then did the second thing that every adult does when they don’t know how to do something…I went on YouTube. I watched a solid 3 hours of videos on how to make fried chicken. In the end I had a good idea of what method I wanted to go for, enough confidence to not burn my house down and went ahead with testing the recipe. Not going to lie, I nailed it on the first go (I feel like I’m aloud to be cocky because I was genuinely scared AF 24-hours prior). I somehow absorbed enough fried chicken knowledge from Youtube and my dad to create the perfect crunchy, salty, moist (sorry) fried chicken with just a tiny bit of heat. To say I’m pleased with myself is an understatement. I hope you overcome your grease fire fears like I did, so you can enjoy this American delicacy.
- 1 whole organic chicken, roughly 3-4lbs (1.4-1.8kg) fully broken down, with skin and bones kept on and in. Your local butcher will be able to do this for you if you’re not comfortable doing it yourself
- 5 tbsp salt
- 3 tbsp smoked paprika
- 3 cups AP flour
- 1 tsp garlic powder
- 2 eggs
- 1 litre Sunflower oil, or oil that is recommended for deep frying
- In a large bowl mix together 3 tbsp of salt and 1 tbsp smoked paprika. Add in the chicken and toss until evenly coated. Cover and let sit at room temperature for 45 minutes or until chicken is no longer cold (using chicken right out of the fridge will lower the temperature of the oil when fried, resulting in sad chicken).
- In a medium bowl scramble 2 eggs. In a separate medium bowl, mix together the flour, 2 tbsp smoked paprika, 1 tsp garlic powder and 2 tbsp of salt.
- To coat the chicken, first place into flour mixture, making sure there are no bits of meat showing through. Then into the eggs, allowing any excess egg to drip off before returning it to the flour for a final time. Place on a wire rack. Repeat with remaining chicken.
- Preheat your oven to 350ºF (180ºC).
- IMPORTANT: USE A LARGE HEAVY BOTTOM POT AND ONLY FILL THE OIL 1/3 OF THE WAY UP. Heat your oil over medium heat until it reaches 350/375ºF (175/190ºC). Once up to temperature you can start very carefully placing your chicken into the hot oil (I like to use tongs and be sure to lay the chicken down away from your body!). Fry 3-4 pieces at a time (do not overcrowd your oil!) until golden brown, this should take about 10 minutes on each side.
- Once golden you can remove from the oil and place onto a wire rack lined baking sheet in the oven to finish cooking. Repeat with remaining chicken.
- Let bake in the oven until the center of the chicken reaches 329ºF (165ºC). Serve hot with sides of your choice OR on top of waffles because why not.