Secret Ingredient Best Juicy Fried Chicken
Discover the ultimate crispy and flavorful experience with our "Secret Ingredient Best Juicy Fried Chicken" recipe! This mouthwatering dish features tender chicken thighs and drumsticks marinated in a game-changing blend of buttermilk and tangy pickle juice, ensuring every bite is irresistibly juicy. A perfectly seasoned coating made with flour, cornstarch, paprika, and a dash of cayenne creates a golden crust that’s both crunchy and packed with flavor. The addition of a hint of heat from optional hot sauce in the egg wash adds a tantalizing kick. Fried to perfection and served piping hot, this fried chicken pairs beautifully with classic sides like coleslaw, biscuits, or mashed potatoes. Whether you're hosting a family dinner or entertaining guests, this recipe promises to be the undisputed star of your meal. Perfect for fried chicken enthusiasts seeking the juiciest, most flavorful bite, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pounds Chicken thighs and drumsticks
- 2 cups Buttermilk
- 0.5 cups Pickle juice (secret ingredient)
- 2 cups All-purpose flour
- 0.5 cups Cornstarch
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
- 2 large Eggs
- 2 tablespoons Hot sauce (optional)
Instructions
In a large bowl, combine the buttermilk and pickle juice. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and tenderness.
In another large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
In a separate bowl, beat the eggs and whisk in the hot sauce if using.
Remove the chicken pieces from the buttermilk mixture and let any excess drip off. Pat them dry with paper towels.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches a temperature of about 350°F (175°C). Use a thermometer to monitor the temperature if possible.
Dip each chicken piece into the egg mixture, ensuring it is fully coated, then dredge it in the flour mixture. Press the coating onto the chicken to ensure it adheres well.
Carefully place the chicken pieces into the hot oil, being sure not to overcrowd the skillet. Fry in batches if necessary.
Cook each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Avoid using paper towels, as they may make the crust soggy.
Repeat the process until all the chicken is cooked. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits. Enjoy the deliciously juicy fried chicken!
Nutrition Facts
Calories |
13414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1214.9 g | 1558% | |
| Saturated Fat | 211.7 g | 1058% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1950 mg | 650% | |
| Sodium | 9032 mg | 393% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 25.8 g | ||
| Protein | 424.4 g | 849% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 907 mg | 70% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 5457 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
