Fluffy and tender, this fried chicken is to die for! There are a lot of variations on what to soak the chicken in, but since they all work just about the same, it comes down to what you have on hand. I listed the different variations below. I’ve tried them all and they are all good. Your dipping mixture should be thick enough to give the chicken a good base coating so your flour mixture has lots to stick to. After chicken is rolled in the seasoned flour, rest the chicken on a bed of more flour as the dipping mixture will soak through the first coat of flour if not frying right away.
Deep frying and safe cooking tips
- Never heat oil or shortening for deep frying in a pot on top of a burner.
- Use only a thermostatically-controlled deep fat fryer which is properly designed for safe cooking with oil.
- Follow the manufacturer’s instructions for care and cleaning. The Office of the Fire Marshal and your local fire department urge you to use ONLY thermostatically controlled deep fat fryers.
See our tips for deep frying and safe cooking tips.
Deep Fried Chicken
- 1 ½ cups buttermilk
- 1 cup sour cream ½ cup milk and juice of ½ lemon
- 1 ½ cups plain yogurt and juice of ½ lemon
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1-1/2 teaspoons baking powder
- 2 pounds skinless boneless chicken sliced thick or thin
- vegetable oil for cooking
- Heat oil on medium heat (350°F – 375°F) in deep fryer.
- Cut chicken into desired pieces and mix together with your choice of wet dipping mixture.
- Dredge the wet coated chicken in seasoned flour and carefully add to hot oil, brown on both sides.
- Larger pieces of chicken will take longer to cook than small pieces. So this is why we test our food. There are a lot of variables when cooking, like the size of the chicken pieces for instance.
- SO WE TEST ! Put a piece of chicken in the oil, fry it until it is light brown, remove it, then cut it in half to be sure it is cooked in the middle, finally, taste it, to see if it needs extra seasoning or not. Canada food safety recommends chicken should be 165°F inside. Check with a food thermometer.