(Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.īake the thighs and breasts for 15 minutes to finish cooking. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Turn the pieces over, cover again, and cook for 3 to 5 minutes more.
Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. 1Combine the Cajun seasoning, garlic powder, and hot sauce in a large bowl. Place the breaded pieces on a plate.Īdd the breaded chicken to the oil, 3 or 4 pieces at a time make sure they don't stick together. Cover and refrigerate for at least 1 hour or up to 4 hours. Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. In a large bowl, stir together the buttermilk, garlic, 1 1/2 teaspoons salt, rosemary, marjoram, sage, thyme, and cayenne. Lower the heat slightly, if necessary, to keep the oil from getting hotter. Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. If necessary, add a little more flour or milk to make the breading slightly lumpy. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout these will adhere to the chicken and make for a crispier breading. In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. In the meantime, preheat the oven to 360 degrees F and mix up the breading. organic ones are typically smaller than non-organic ones), and as you likely know, larger breasts will take longer to cook. Keep in mind not all chicken breasts were created equal. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. INGREDIENTS CHICKEN BREASTS You'll be using boneless, skinless chicken breasts for this recipe. Soak in the fridge overnight or up to 24 hours. If you have created an account on, you can login to your account to view your order history and the UPS or USPS tracking link for each order.Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk.You can click on that link to track the your order delivery. Once your order has shipped you will receive a shipping confirmation email.
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