There is no picnic without fired chicken. Period.
It’s a little messy process and I admit very easy to burn. I learned this method from one of the chefs in Montreal and since then I’m never going to make it differently. It always turns out juicy and crispy and that’s what fried chicken should be. You can play with the spices as you like but I like simple and classic with a little cayenne pepper kick.

Serving size –4- 6
Preparation – 10, 1 hour marinating chicken
Frying – 30 minutes

6 chicken parts (I used 2 wings, 2 thighs and 2 legs)
3 cups of all-purpose flour
3 cups of buttermilk
3 teaspoons of salt
1 teaspoon of freshly ground pepper
1 teaspoon of powdered garlic
1 teaspoon of sweet paprika
1-2 tablespoons of cayenne pepper (depends on your heat preference)
5 cups of canola oil

Transfer the chicken into a bowl, sprinkle with 1 teaspoon of salt and 1 teaspoon of cayenne pepper, garlic powder and sweet paprika. Pour one cup of buttermilk over the chicken and rub in all the spices. Let the chicken rest as long as you can. Preferably overnight but 1 hour will be fine.
I like to fry the chicken in a cast iron skillet because it holds the temperature better but you can use a heavy fry pan or Dutch oven. Pour the oil into the skillet and bring to a boil temperature, approximately 300F-325F.
In the meantime prepare two mixing bowls. Pour 2 cups of buttermilk into one and transfer 3 cups of flour into the other one. You will need tongs to help you out with breading the chicken.
Add a tablespoon of cayenne pepper, ½ teaspoon of salt, and a pinch of pepper into the flour and mix it all together. You can add some more spices into the buttermilk as well if you like, such as a pinch of cayenne pepper, ½ teaspoon of salt, freshly ground pepper and sweet pepper as well as some powdered garlic.
kolaz dippingUsing the tongs dip one piece of chicken into the buttermilk, then transfer it to the bowl with flour and coat it well, then put it back in the bowl with buttermilk and again back to the bowl with flour, and then put it in the skillet.
kolaz fryingDouble coat all the chicken pieces you have, but do it in 2-3 batches so that you don’t overcrowd the skillet. Flip it once you see dark golden color on the bottom side. It will take 5 to 6 minutes to fry on each side on medium heat. Make sure the oil temperature is steady.
It should look close to this, once you start flipping the first batch and adding the second in.
You can also check the meat temperature with the food thermometer. It should be between 160F-180F.Be careful that you don’t touch the bone. When the chicken is done transfer it to a rack with a paper towel to get rid of the excess oil and let it rest for couple of minutes. You can serve it hot or room temperature and both versions are delicious.


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