How to Make Fried Chicken | Cooking in College

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.

Trim excess fat off the chicken thighs.

Prepare a brine with pickle juice and buttermilk in a bowl.

Add chicken thighs to the brine and let them marinate in the fridge for 30 minutes to 2 hours.

Set up a dredging station with two containers: one for flour and corn starch, and another for bread crumbs.

Measure 1 cup of flour into the first container and add some corn starch to it.

In the second container, add bread crumbs and season both mixtures with garlic powder, mustard powder, basil, rosemary, oregano, paprika, white pepper, sage, onion powder, and salt.

Mix the dredging mixtures to ensure the spices are evenly distributed.

After marinating, take the chicken out and first dredge it in the flour and corn starch mixture, then in the bread crumbs.

Heat peanut oil in a fryer to 350°F (175°C).

Carefully place the breaded chicken into the hot oil and fry until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens