I'm going to show you how to make perfect crispy fried chicken at home.
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Welcome back to our kitchen where we show you how to make delicious family
friendly recipes. Make your own finger-licking buttermilk fried chicken
at home with this recipe, I'll also show you how to joint a whole chicken just
like they do in that famous chicken shop, and we're gonna start by preparing the
chicken. Place a damp cloth underneath the chopping board to stop it from
moving around and then place your chicken on the board. When I was at
school and college I used to work at a fried chicken shop and that's where I
learned how to properly portion up a chicken. I'm going to show you how to do
that today, if you prefer you can just buy ready cut pieces of thighs or
drumsticks and chicken breasts from the shop. First, we'll remove the Parsons
nose, which is this bit at the back of the chicken. Then starting with your
knife angled horizontally, just underneath the pointy end of the breast
side, cut through the chicken to separate the lower half which is the thigh in the
leg area from the upper half. As you cut through you'll change the position of
your knife to point downward so you can cut through the backbone. Now we're going
to divide that lower half up evenly by slicing it right down the middle.
Using your fingers feel for the joint between the thigh and the drumstick and
carefully cut through the joint and then repeat with the other leg.
Cut off the
wings at a 45 degree angle to the chicken body, be generous with the slice
so you've got a little bit of meat along with the wing.
Now we're left with the breast section of the chicken, you can cut this into two or
three portions. In U.S. fried chicken shops they tend to cut it into two
portions and to do this what they'll do is they'll remove the backbone and then
they'll split the piece in half and slice it down the breastbone. Here in the
UK chicken shops they cut it into three pieces and that's what I'm gonna do
today. So what I'm gonna do is, I'll start off by cutting off the keel which
is this piece here, so it's a breast piece that has the breast bone and I'm
going to slice through here to do that. Cut through the chicken at a 45 degree
angle, this will give you the keel piece.
Now slice the remaining rib and breast part of the chicken in half to make the
pieces even-sized, one of the pieces should contain the backbone and the
other piece should contain the upper part of the sternum or the breastbone.
Now we've jointed the chicken and placed the pieces in a bowl and now we're going
to marinate it in a mixture of buttermilk and seasoning. This is a
really key step to the recipe to ensure the meat is lovely and juicy.
Pour 240 mil or a cup of buttermilk over the chicken then add half a teaspoon of salt
and quarter of a teaspoon each of garlic salt and white pepper, mix together to
coat then cover and place in the fridge to marinate for at least an hour and up
to overnight.
Now we're going to preheat the oven to a low heat to keep the chicken warm as
we're going to be cooking it in batches. Heat your oil in a deep fat fryer or in a
large pan, we're going to need at least 2 litres of oil so make sure your pan is
large enough so the oil comes no more than halfway. In a large bowl mix
together 180 grams which is about a cup and a half of plain all-purpose flour
along with a teaspoon and a half of salt, one teaspoon each of pepper, dried thyme,
paprika, baking powder and chilli flakes and half a teaspoon each of garlic salt
and celery salt.
Take the chicken out of the fridge and lift a piece from the
buttermilk allowing the excess to drip off. Dredge the chicken in the crispy
coating mixture ensuring is fully covered, now place on a tray and repeat
until all the chicken is coated.
Once all the chickens coated and the oils hot
enough, it should be about 175 C or 350 F, then we're going to start cooking the
chicken. So we're going to lower it in 1 piece of chicken at a time making sure
we have no more than two or three pieces in the pan at any one time.
Make sure you lower it in nice and slowly so that it doesn't bubble over.
Cook the chicken for about 7 to 8 minutes until golden brown and cooked
through in the middle. The internal temperature of the chicken should be 75
C or 165 F.
Place the chicken on a tray in the oven to keep warm whilst you cook
the rest of the chicken.
Once cooked remove all the pieces of chicken from the oven and serve, and
that's how to make perfect crispy fried chicken at home. Crispy coating with
lovely juicy chicken. Really hope you enjoyed the recipe, if you did please
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recipes every Monday and Thursday see you next time.
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