Fried Chicken The Right Way At Home

By Andy Cooks · 90 min

Ingredients

Instructions

1. Dissolve the fine salt in the water in a large bowl, add the chicken wings so they are fully submerged, and refrigerate for 2½ hours.
2. Mix all the flours and spices in a large bowl until evenly combined, then move half of the mixture to a large bag.
3. Drain the brined chicken and add it to the bag in batches, shaking to coat every piece.
4. Rest the coated chicken on a rack over a tray at room temperature for 1 to 2 hours.
5. Combine the peanut oil, pork lard, bacon fat and ghee in a medium saucepan over medium heat until it reaches 180°C (356°F).
6. Mix the cayenne, paprika, onion powder, garlic powder, MSG, salt and white pepper until well combined.
7. Take the saucepan off the heat and whisk in the spice mixture, then the butter, without letting it bubble over the top of the pan.
8. Put the remaining spices in a medium bowl, mix well, then transfer to a shaker jar.
9. Return the chicken to the bag with the remaining flour mixture and toss to coat again.
10. Heat the peanut oil to 180°C in a deep frying pan.
11. Fry the chicken in batches for 7½ minutes, until golden brown and cooked through. Move to a large bowl and season with salt.
12. Drizzle with some of the hot fat mixture and sprinkle with some of the spice mix, toss well, then add more spice mix and chicken salt seasoning.

Summarized from Andy Cooks's video. Watch it for the details.

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