How Hot Should Oil be for Fried Chicken
Servings: 4
Equipment
- 1 dutch oven or pan with high sides
- 2 shallow bowls
Ingredients
- 8 chicken legs or thighs, skin on
- 1.5 c all purpose flour
- 1 tbsp paprika
- 1 tbsp salt
- 1/2 tbsp pepper
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp basil
- 2 c buttermilk
- 2 eggs
- canola oil
Instructions
- Mix together flour and seasonings in a shallow bowl or plate. In a separate bowl, combine buttermilk and whisk eggs together.
- Dip each piece of chicken into buttermilk and egg mixture, coat completely. Place into the flour and seasoning mixture and coat well. Repeat this again, returning the chicken to the milk mixture and the flour mixture and placing onto a plate or lined baking sheet to rest.
- Continue with remaining pieces and let stand for 5 minutes more to rest. Heat about 2 inches of oil into a skillet or 1/3 of the way full in dutch oven until hot oil reaches ideal temperature of 350 - 370 degrees F. Canola oil is best.
- Place chicken into the oil carefully keeping space between each piece. Do not overcrowd or they won't turn out as crispy. Work in batches.
- Fry pieces on each side for about 4 minutes at a time, flipping over 3 times for a total cooking time of about 12-16 minutes total until outside is golden brown and internal temperature is 165 degrees F.
Nutrition
Serving: 2oz | Calories: 838kcal | Carbohydrates: 44g | Protein: 54g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 335mg | Sodium: 2129mg | Potassium: 832mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1569IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 5mg