Best Ever Fried Chicken

Chicken

Cook Time : 1 Servings : 10 servings Source :

Ingredients

6 c. low-fat buttermilk, divided

1/4 c. sugar

2 cloves garlic, thinly sliced

4 Tbsp celery seed, divided

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

1/2 tsp. cayenne

4 c. peanut or canola oil, for frying

Chili-Lime Fried Chicken

6 cups low-fat buttermilk, divided

1/4 c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

2 tbsp. chili powder

4 c. peanut or canola oil, for frying

2 tbsp. finely grated lime zest

Lemon-Herb Fried Chicken

6 c. low-fat buttermilk, divided

1/4 c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 cups all-purpose flour

1 tbsp. dried chives

1 tbsp. dried oregano

1 tbsp. dried parsley

4 c. peanut or canola oil, for frying

2 tbsp. finely grated lemon zest

Curried Fried Chicken

6 c. low-fat buttermilk, divided

1/4 c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

1 1/2 tbsp. curry powder

4 c. peanut or canola oil, for frying

2 tbsp. finely grated orange zest

Sesame-Coconut Fried Chicken

6 c. coconut milk, divided

1/4 c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

2 tbsp. sesame seeds

4 cups peanut or canola oil, for frying

2 scallions, thinly sliced

Directions

In large bowl, whisk together 4 cups buttermilk, sugar, garlic, 2 tablespoons celery seed, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.

Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed.

Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. Place remaining 2 cups buttermilk in second bowl. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. Coat in flour, shaking off excess, then coat in buttermilk and then in flour once more. Shake off excess flour and add chicken to oil.

Fry chicken until golden brown and cooked through, 4 to 10 minutes depending on piece. Repeat with remaining chicken, adjusting heat to maintain oil temperature between 300°F and 325°F.

Nutrition

(per serving): About 485 calories, 27.5 g fat (6.5 g saturated), 37 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber
Nutritional Information for Sesame-Coconut Fried Chicken (per serving): About 525 calories, 32 g fat (9.5 g saturated), 36 g protein, 1,005 mg sodium, 21 g carbohydrate, 1 g fiber