With over 5 million views on facebook alone this is my viral Fried Chicken recipe! So juicy and savoury and crisp. We love this crispy fried chicken recipe and I hope you love it too. Enjoy!
Viral Fried Chicken
TIPS AND THINGS TO NOTE:
Chicken quantity:
I have made these measurements for every 5 pounds of chicken.
Salt:
Use salt to your desired liking. If you are watching the salt cut back on the ingredients listed that includes salt.
Use of onions in the oil:
I don’t care what some people say- onions add flavour to the oil + chicken and gives it a great aroma! You can remove the onions if they begin to get too dark and replace them with your new batch of chicken. I don’t like to add them in the middle of the frying process because it adds moisture to the oil and makes for a less crunchy piece of chicken. Ive learned through trial and error that you should add the onions in for a ew seconds before adding in your chicken.
Resting chicken with flour dredging before frying:
Allow the chicken to rest for 10 minutes with the flour dredging on it. This allows for the flour to adhere nicely onto the chicken and creates a crunchy crust.
Marination time:
Technically you can cook these right away, however I HIGHLY recommend marinating overnight. This allows for the salt to penetrate all the way down to the bones of the chicken. SO SO GOOD!!
Ingredients
For chicken marinade:
For Flour Dredging:
Instructions
-
To your chicken add in paprika, all purpose seasoning, black pepper, poultry seasoning, onion powder, garlic powder, salt and buttermilk. Cover and marinate overnight.
-
In a bowl (or if you prefer a bag) create your dredging flour by combining flour, poultry seasoning, onion powder, paprika, black pepper, garlic powder, salt, and chicken bouillon powder.
-
Drain and discard your buttermilk from the chicken and dredge your chicken in the flour mixture making sure to really press the flour on. Allow the chicken to sit for 10-15 minutes before frying (this helps keep the coating intact while frying).
-
Keep your heat just a tiny notch under medium heat while frying. Throw in your onions and let them fry for a few seconds before adding in the chicken. Make sure not to overcrowd your pan. Remove onions once dark brown and add more as you fry the next batch.
-
The time for frying would depend on the size of your chicken pieces. Cook until the juices are clear (no pink- no blood) all the way through or until the internal temperature reaches a minimum of 165 degrees F. Enjoy!
Note
- Chicken quantity: I have made these measurements up for every 5 pounds of chicken.
- Salt: Use salt to your desired liking. If you are watching the salt cut back on the ingredients listed that includes salt.
- Use of onions in oil: I don’t care what some people say- onions add flavour to the oil + chicken and gives it a great aroma! You can remove the onions if they begin to get too dark and replace them with your new batch of chicken. I don’t like to add them in the middle of the frying process because it adds moisture to the oil and makes for a less crunchy piece of chicken. Ive learned through trial and error that you should add the onions in for a ew seconds before adding in your chicken.
- Resting chicken with flour dredging before frying: Allow the chicken to rest for 10 minutes with the flour dredging on it. This allows for the flour to adhere nicely onto the chicken and creates a crunchy crust.
- Marination time: Technically you can cook these right away, however I HIGHLY recommend marinating overnight. This allows for the salt to penetrate all the way down to the bones of the chicken. SO SO GOOD!!
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