Homemade Fried Chicken Recipe - Laura Vitale - Laura in the Kitchen Episode 611

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.

In a bowl, combine buttermilk and a good squirt of sriracha hot sauce.

Add chicken pieces to the buttermilk mixture, ensuring they are well covered.

Cover the bowl and refrigerate for a minimum of 2 hours or overnight.

After marinating, take the chicken out of the fridge and let it sit at room temperature for about 20 minutes.

In a separate bowl, mix all-purpose flour with steak seasoning, granulated onion, granulated garlic, paprika, and black pepper.

Preheat a cast iron skillet with peanut oil to around 365 degrees Fahrenheit.

Coat each piece of chicken in the flour mixture, ensuring a good coating, and place them on a wire rack to rest for about 20 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Once the oil is hot, place the chicken pieces skin-side down in the skillet for 4-5 minutes until golden brown.

Flip the chicken and cook for another 4-5 minutes until both sides are crispy and golden brown.

Remove the chicken from the oil and place it on a wire rack set over a baking sheet lined with aluminum foil.

Transfer the chicken to the preheated oven to finish cooking the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens