MAKE-AHEAD FRIED CHICKEN
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
- Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
- Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
- In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
- Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
- Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 80 grams, Fat 34 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 13 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sheeza Mughal
[email protected]This was the best fried chicken I've ever had. Thanks for sharing the recipe!
Hira Mia
[email protected]I would definitely recommend this recipe to others. The chicken was delicious.
Biplob Islam
[email protected]This recipe is a keeper. The chicken was so good, I couldn't stop eating it.
Obhi Khan
[email protected]I followed the recipe exactly and the chicken turned out great. My family loved it!
Abdul Rahman Asif
[email protected]The chicken was crispy and juicy, just like I like it. I'll definitely be making this recipe again.
Hammad Shah
[email protected]This recipe is easy to follow and the chicken turned out perfect. I will definitely be making this again.
Jahid Junayed
[email protected]I've never been a fan of fried chicken, but this recipe changed my mind. The chicken was so flavorful and juicy. I'll definitely be making this again.
Emil Fiser
[email protected]This recipe is a lifesaver! I'm always short on time during the week, so being able to make the chicken ahead of time is a huge help. Plus, the chicken is delicious.
Oluwatayo fumilola fumilola tella
[email protected]I was skeptical about making fried chicken ahead of time, but this recipe proved me wrong. The chicken was just as good, if not better, than when it's made fresh. I'll definitely be using this recipe again.
Corinna Uhlry
[email protected]This fried chicken recipe is a game-changer! I've tried many fried chicken recipes before, but this one is by far the best. The chicken was crispy on the outside and juicy and tender on the inside. My family loved it!