Empty My Fridge
Fried Chicken Has Never Been So Good! | Chef Jean-Pierre
Ingredients
- Bone-in · skin-on pieces2 ½–3 lb
- Garlic · finely chopped1 tbsp
- Ginger · finely grated1 tbsp
- Salt3 ½ tsp
- Black pepper¾ tsp
- Curry · powder2 ½ tsp
- Buttermilk3 cups
- Hot sauce1 tbsp
- Flour2 ½ cups
- Cornstarch½ cups
- Cornmeal¼ cups
- Garlic powder1 tsp
- Ginger powder1 tsp
- Paprika2 tsp
- Cayenne pepper¼ tsp
- Creole seasoning1 tsp
- Canola oil4 cups
Instructions
- Choose small pieces of chicken (about 2½ to 3 lbs, around 8 pieces); avoid large drumsticks.
- Mix the finely chopped garlic, grated ginger, salt, pepper, curry powder and optional hot sauce into a bowl. Pour in 2 to 3 cups of buttermilk and stir. (No buttermilk? Use milk with lemon juice.)
- Add the chicken to the marinade, coating it well.
- Cover and refrigerate for at least 2 to 4 hours, or overnight.
- Take the chicken out of the fridge 30 to 45 minutes before frying and drain it in a colander set over a bowl. Keep the excess marinade.
- Mix the flour, cornstarch, optional cornmeal, garlic powder, ginger powder, paprika, curry powder, cayenne, optional Creole seasoning, salt and pepper thoroughly.
- Dip each piece in the marinade, let the excess drip off, then coat in the flour mix. Shake off the excess.
- Dip the chicken in the marinade again, then coat it in the flour mix once more.
- Heat the oil in a deep pot or wok to 320°F (160°C), keeping the heat medium-low and steady.
- Fry 3 to 4 pieces at a time for 15 to 20 minutes, turning halfway through, keeping the oil at temperature. The chicken is done at 165°F internal for dark meat (180°F is also fine) or 155°F for breasts.
- Drain the chicken on a wire rack, not paper towels, and let it rest a few minutes before eating.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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