Okay, folks, let’s talk fried chicken. Not just *any* fried chicken, but the kind that makes you weak in the knees, the kind that brings back memories of Sunday dinners and family gatherings. We’re talking crispy, golden-brown perfection. And while there are a million and one ways to fry a chicken, I’m going to walk you through a method that will hopefully become your go-to. It’s a bit of a process, yes, but trust me, the results are worth every single step.
Ohio Fried Chicken: A Southern Classic Remastered
This isn’t your average weeknight dinner. This is a labor of love, a testament to the power of simple ingredients transformed by technique and patience. We’re going for that perfect balance of crispy skin and juicy, tender meat. Get ready for a truly unforgettable fried chicken experience!
### Ingredients:
- 1 whole chicken, cut into pieces (or your favorite chicken parts)
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional, but recommended!)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions:
- Brine the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This is crucial for tender, flavorful chicken! The longer the better!
- Prepare the Dredge: In a large, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper. Make sure everything is evenly distributed. This mixture is your magic coating!
- Dredge the Chicken: Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure the chicken is fully coated. Shake off any excess flour. You want a good, even coating.
- Double Dredge (Optional, but Highly Recommended): For an extra crispy crust, dip each piece of chicken back into the buttermilk and then back into the flour mixture. This double-dredge creates a thicker, more satisfying crunch.
- Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature. Maintaining the correct oil temperature is key to perfectly fried chicken. Too hot and the outside will burn before the inside is cooked. Too cold and you’ll end up with greasy chicken.
- Fry the Chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
- Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This is important for keeping the chicken crispy. Serve immediately and enjoy! You can pair this delicious chicken with mashed potatoes, coleslaw, biscuits, or your favorite sides.
There you have it! Your very own batch of delicious Ohio Fried Chicken. Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t quite flawless. Keep experimenting and adjusting until you find what works best for you. And most importantly, enjoy the process and the incredible flavor!
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Delicious Ohio Fried Chicken Clean – How To Make Perfect Recipes
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes