The Best Fried Chicken Recipe Ever (Probably)

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.

Make a brine with 1 liter of cold water and 50 g of salt, stirring until dissolved and the water looks clear.

Add Texas Pete hot sauce to the brine, adjusting to taste, and mix well.

Submerge 2 chicken breasts in the brine, cover, and refrigerate for a minimum of 6 hours or overnight.

Prepare pickle brine by combining water, white vinegar, salt, mustard seeds, crushed red chilies, and turmeric in a pot and bring to a boil.

Add a handful of dill and a couple of bay leaves to the boiling brine, then mandolin in salad cucumbers.

Pour the boiling brine over the cucumbers, let cool, and refrigerate for tomorrow's pickles.

Make seasoning flour by combining flour, baking powder, salt, chicken bouillon powder, white pepper, cayenne pepper, granulated onion powder, granulated garlic, black pepper, and optional MSG.

Set up a breading station with plain flour, a wet batter made from seasoning flour and water, and the seasoned flour for coating.

Heat peanut oil to 325°F (163°C) for frying the chicken.

Lightly coat the brined chicken breasts in the plain flour, then dip them in the wet batter, allowing excess to drip off.

Coat the chicken in the seasoned flour, pressing down firmly to ensure it sticks and creates craggly bits.

Carefully place the coated chicken in the hot oil, frying until golden brown and cooked through, about 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens