Ah, fried chicken! So crispy, so juicy, make my tummy happy like Buddha himself smiling down! You think fried chicken is just fried chicken, eh? You are wrong! This Ohio Fried Chicken, it’s something special. Like a secret family recipe passed down through generations, but without the grumpy grandpa who yells at you for burning the rice! This recipe, it’s like winning the lottery, but instead of money, you get delicious chicken! Let’s get cooking, yes?
Crispy, Crunchy Chicken!
Look at this chicken! It’s golden brown and calling my name! You see the crispy skin? That’s the key to happiness, my friend. We’re gonna make this chicken so good, your neighbors will be knocking on your door asking for a bite! Don’t share too much though, you need some for yourself!
Okay, first things first, we need ingredients! Don’t worry, it’s not some fancy stuff, just good ol’ chicken and pantry staples. Remember, measure with your heart, but maybe use a measuring cup too, just in case! We don’t want salty chicken, that’s a sad day.
Ingredients:
- Chicken pieces: About 2-3 pounds. Bone-in, skin-on is best for that juicy, crispy magic. Thighs, drumsticks, wings - whatever makes you happy!
- Buttermilk: 2 cups. This is the secret ingredient for tenderizing the chicken and making the coating stick like glue. No buttermilk? Mix milk with a little lemon juice or vinegar and let it sit for a few minutes. Clever, eh?
- All-purpose flour: 3 cups. The base of our crispy coating!
- Salt: 2 tablespoons. Don’t be shy! Salt is important for flavor.
- Black pepper: 1 tablespoon. Freshly ground is best, but the pre-ground stuff works too.
- Paprika: 1 tablespoon. Adds a little color and a hint of smokiness.
- Garlic powder: 1 tablespoon. Because everything is better with garlic!
- Onion powder: 1 tablespoon. Adds a little sweetness and depth.
- Cayenne pepper: 1/2 teaspoon (or more, if you like it spicy!). A little kick to wake up your taste buds!
- Vegetable oil or shortening: Enough for deep frying. Make sure you have enough to cover the chicken halfway in the pot.
Instructions:
- Marinate the chicken: In a big bowl, soak the chicken in buttermilk for at least 30 minutes. The longer, the better! You can even do it overnight in the fridge. Just remember to take it out about 30 minutes before frying to let it come to room temperature. Cold chicken + hot oil = not good!
- Prepare the coating: In a separate big bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Make sure it’s all mixed up nice and even.
- Coat the chicken: Take each piece of chicken out of the buttermilk, let the excess drip off, and then dredge it in the flour mixture. Press the flour into the chicken to make sure it’s completely coated. Double dipping is allowed! Just dip it back in the buttermilk and then back in the flour for extra crispiness.
- Heat the oil: Pour the vegetable oil or shortening into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to make sure the temperature is right. Too hot and the chicken will burn, too cold and it will be greasy.
- Fry the chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pot. Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature should be 165°F (74°C).
- Drain the chicken: Remove the chicken from the pot and place it on a wire rack lined with paper towels to drain off the excess oil.
- Enjoy! Serve the fried chicken hot! It’s perfect with mashed potatoes, coleslaw, biscuits, or just on its own! Don’t forget the hot sauce!
There you go! Delicious Ohio Fried Chicken! Now go, make this chicken and make your family happy! They’ll thank you for it, I promise. And maybe they’ll even do the dishes for you! Ha! Enjoy!
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes