The Best Fried Chicken Recipe Video

Summary

Preparation Time50 MinCooking Time1 Hr 20 Min
Ready In2 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
TasteMethod
Main Ingredient

Ingredients

For the fried chicken marinade:
 Chicken legs6 Medium
 Chicken thighs6 Medium
 Buttermilk3 Cup (48 tbs)
 Sugar3 Tablespoon
 Bay leaf1 Medium
 Garlic cloves3 Medium, finely grated
 Sweet onion1⁄4 Medium, finely grated
 Kosher salt1 Pinch
 Cracked pepper1 Pinch
 Vegetable oil3 Cup (48 tbs)
For the cajun chicken flour:
 Salt2 Teaspoon
 Garlic powder2 Teaspoon
 Paprika2 1⁄2 Teaspoon
 Ground black pepper1 Teaspoon
 Onion powder1 Teaspoon
 Cayenne pepper1 Teaspoon
 Dried oregano1 1⁄4 Teaspoon
 Dried thyme1 1⁄4 Teaspoon
 Red pepper flakes1⁄2 Teaspoon
 Flour2 Cup (32 tbs)
 Corn starch1⁄2 Cup (8 tbs)
For the italian chicken flour:
 Parmesan cheese3⁄4 Cup (12 tbs)
 Dry oregano1⁄4 Cup (4 tbs)
 Dry basil1⁄4 Cup (4 tbs)
For the bleu mashed potatoes:
 Yukon potatoes8 Medium, peeled and quartered
 Blue cheese1⁄4 Cup (4 tbs), crumbled
 Chives1⁄4 Cup (4 tbs), finely chopped
 Unsalted butter1 Ounce
 Olive oil3 Tablespoon
 Heavy cream1⁄4 Cup (4 tbs), warm
 Ground white pepper1 Pinch
For the horseradish mashed potatoes:
 Horseradish3 Tablespoon, ground

Directions

MAKING:
1. For the Marinade: In a bowl, combine buttermilk, sugar, bay leaf, garlic cloves, sweet onion, kosher salt, cracked pepper and vegetable oil.
2. Add the mix into a ziplock bag with the chicken parts and let it marinade in the refrigerator for at least 30 minutes and up to 24 hours.
3. For the Cajun flour: First, pour the oil into a frying pan and keep it around 350° – medium-high heat.
4. Next, in a bowl combine salt, garlic powder, paprika, ground black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, red pepper flakes, flour and corn starch.
5. Place 3 marinated chicken thighs and 3 marinated chicken legs and fully coat them so that all sides of the chicken are covered in the flour and set it on a plate when finished.
6. Once all the chicken is coated cook them in the hot oil on all sides until golden brown and cooked through out (14 to 16 minutes).
7. For the Italian flour: Combine flour, corn starch, parmesan cheese, dry oregano, dry basil, kosher salt and cracked pepper in a bowl.
8. Place 3 marinated chicken thighs and 3 marinated chicken legs and fully coat them so that all sides of the chicken are covered in the flour and set it on a plate when finished.
9. Once all the chicken is coated cook them in the hot oil on all sides until golden brown and cooked through out (14 to 16 minutes).
10. For the Bleu Mashed potatoes: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes).
11. Next, strain the potatoes and place them in a large bowl.
12. Using a hand masher mash in all chives, unsalted butter, olive oil, heavy cream. kosher salt and ground white pepper until smooth with chunks of potatoes through out.
13. For the Horseradish Mashed Potatoes: Boil the potatoes in a large pot of boiling salted water until al dente (about 15 minutes).
14. Next, strain the potatoes and place them in a large bowl.
15. Using a hand masher mash in horseradish, unsalted butter, olive oil, heavy cream, kosher salt and ground white pepper until smooth with chunks of potatoes through out.

SERVING:
16. Serve both the fried chicken with the variety mashed potatoes as a delicious appetizer or side dish.
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