In the past, cooking fried chicken has always been a disaster for me! It either got burnt on the outside and perfect on the inside, or perfect on the outside and raw on the inside! Have you ever had this happen?
I knew I should have a deep fryer to make the perfect chicken, but I didn’t want to spend the money on it. A deep fryer didn’t seem practical.
I am happy to say that Ree Drummond, A.k.a. The Pioneer Woman, came to the rescue! Her recipe for fried chicken is fail proof (it is pretty fool proof too!).
Her method is simple, fry it for a few minutes, to get the skin crunchy and then bake it to get the chicken cook thoroughly!
Try it! I know you will love it!
- 2 cut up fryer chickens (I used drumsticks)
- 1 quart plus 1/4 cup buttermilk
- 5 cups all-purpose flour
- 3 Tablespoons seasoned salt
- 2 teaspoons black pepper
- 2 Teaspoons dried thyme
- 2 teaspoons paprika
- 1/4 cup milk
- Canola or vegetable oil for frying
- Rinse the chicken, place it in a large bowl, then cover it with the quart of buttermilk. Cover with plastic wrap and soak in the refrigerator overnight or up to 24 hours. When you are ready to cook the chicken, take it out of the refrigerator and let sit on the counter for about 30 minutes to get the chill off.
- Preheat the oven to 400 degrees F.
- Place the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. Stir together well.
- In a small bowl, combine the 1/4 buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix until there are little lumps throughout. This will stick to the chicken and make a crispy breading.
- Heat 1 1/2 inches of oil in a deep skill or Dutch oven over medium-high heat. It should read 365 degrees F on a thermometer. Keep the oil at that temperature.
- Working in batches, thoroughly coat each piece of chicken in the breading. You can press it onto the chicken to keep get a good, thick coating. Place on a plate until all pieces are coated.
- Add a few pieces of chicken to the oil and fry for about 5 - 7 minutes. Check to make sure the pieces don't get too brown. Turn the pieces over and cook another 3 - 5 minutes. Make sure you monitor the temperature of the oil, turn the heat up or down as necessary. Keep in mind, the chicken will brown more in the oven.
- When the chicken is lightly brown, remove from the oil and place on a cookie sheet. Continue frying the rest of the chicken in batches and placing them on the cookie sheet when finished.
- When all of the chicken pieces are on the cookie sheet, bake them in the oven for about 15 minutes. This will finish the cooking process.