The Secret to Great Fried Chicken

The People's Chef, Anthony Head, comes on to honor black history month by unleashing his delicious recipe to a great piece of fried chicken. Watch to make it like the Chef!

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1 whole chicken (1 to 2 1/2 pounds), 2 1/4 and 2 1/2 pound broiler fryer  rinsed and dried, and cut into 8 pieces or chicken wings (fresh or completely thawed)

 

Salt water brine = ½ cup kosher salt to 2 quarts of water or 1 cup of salt per gallon

 

"Not so Secret: House Seasoning Blend:

•    1 teaspoon ground oregano

•    1 cayenne pepper

•    1 teaspoon chili powder

•    1 teaspoon ground sage

•    1 teaspoon dried basil

•    1 teaspoon dried marjoram

•    1 teaspoon black pepper

•    2 teaspoons kosher salt

•    2 tablespoons paprika (for color!)

•    1 teaspoon onion powder

•    1 teaspoon garlic powder

 

3 cups of flour, split into two parts

 

3 eggs, 1/3 cup of water

 

At least 1 gallon of Peanut Oil or Canola Oil (Enough to totally immerse chicken when cooking)

 

Pre Cooking Preparation:

Brine chicken 1 hour for every pound of chicken. Keep cold. If adding additional seasonings to brine, bring brine solution to a boil, completely cool, then immerse chicken to ensure the flavors penetrate meat.  Alternatively, one can marinade chicken in buttermilk.

 

Rinse and Dry Chicken.

 

Dust each piece of chicken with flour seasoned with house seasoning blend.

Dredge in egg wash (eggs and water whisked together)

Dredge in second bowl of seasoned flour

*Chef's tip, allow battered chicken to rest in refrigerator for at least 10 minutes or more to allow breading to adhere to chicken and form a better crust when fried.

 

Fry chicken pieces in batches in  350°F - 365°F oil. Be sure oil returns to optimal temperature range between batches.

 

Cook until browned and crisp, about  15 minutes for the dark meat and 8 to 10 minutes for the white meat.  Internal temperature of chicken should be at least 160° F upon removal from cooking oil, will continue to cook (carryover cooking) to safe eating temperature of 165°F.

 

Place cooked chicken on wire rack to allow excess oil to drain away from chicken. Paper towels DO NOT work as well!