Fried Chicken
Forget take out or drive-thrus; this chicken has it all! It's so crispy, flavorful and juicy, you'll be craving fried chicken every night of the week.
Add <quantity>8<unit>g</unit></quantity> of whole black pepper to a blender
Add <quantity>11<unit>g</unit></quantity> of celery seed
Add <quantity>23<unit>g</unit></quantity> of onion powder
Add <quantity>8<unit>g</unit></quantity> of paprika
Add <quantity>2 ½<unit>g</unit></quantity> of fine salt
Blend from low speed to medium speed until the spices are pulverized
Add <quantity>600<unit>g</unit></quantity> of all purpose flour to a bowl
Add <quantity>150<unit>g</unit></quantity> of cornstarch
Add spice blend
Mix to combine. The breading flour is ready
Add <quantity>25<unit>g</unit></quantity> of whole black pepper to a blender
Add <quantity>12<unit>g</unit></quantity> of dried rosemary powder
Add <quantity>100<unit>g</unit></quantity> of fine salt
Add <quantity>5</quantity> dried bay leaves
Add <quantity>37<unit>g</unit></quantity> of sugar
Add <quantity>18<unit>g</unit></quantity> of celery seeds
Blend from low speed to medium speed to pulverize the spices
The fried chicken cure is ready
Lay out <quantity>600<unit>g</unit></quantity> of boneless and skinless chicken legs as flat as possible
Use <quantity>12<unit>g</unit></quantity> of the fried chicken cure to evenly season both sides of the chicken legs
Cover and let cure in the refrigerator for 12h
Remove the chicken thighs from the refrigerator. Leave at room temperature for 45m to temper
Dip each chicken thigh in <quantity>300<unit>g</unit></quantity> of buttermilk, coating completely
Move the chicken thighs into <quantity>400<unit>g</unit></quantity> of breading flour and dredge. Gently shake off any excess flour
Add chicken thighs to a pan filled halfway through with vegetable oil at medium heat. Keep chicken from sticking to the bottom of the pan. Fry for at least 8m until dark golden brown and crispy
The fried chicken is ready
Enjoy!!
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