Classic Fried Chicken Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Cut the whole chicken into pieces.

Prepare the brine by mixing three-quarter cup of Kosmo's Chicken Soak with two quarts of water and whisk together.

Place the chicken pieces in a briner bucket and cover with the brine mixture.

Lock the lid in place and refrigerate overnight.

Remove the chicken from the briner bucket and rinse it out.

Place buttermilk in the briner bucket and soak the chicken in buttermilk for about three-and-a-half to four hours.

In a mixing bowl, combine four cups of flour with three tablespoons of Cattleman's Grill California Tri-Tip steak rub, one tablespoon of lemon pepper, one tablespoon of celery seed, and one tablespoon of salt.

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge it in the seasoned flour mixture, shaking off any excess flour.

Preheat a Lodge Logic Seven-Quart Dutch Oven halfway full of vegetable oil to 325°F (163°C).

Carefully place the chicken pieces in the hot oil, avoiding overcrowding, and fry until golden brown and the internal temperature reaches 165°F (74°C).

Monitor the oil temperature; it may drop to the 200s when chicken is added, but aim to cook in the 275 to 300°F range for proper color and cooking time.

Once cooked, remove the chicken and place it on a cooling rack, seasoning with a little salt while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens