There are many recipes for fried chicken and there are numerous take-out places that serve fried chicken. They all have battered poultry cooked in some form of hot oil. This recipe has its own batter and hot oil, but the secret to the best-fried chicken, is what happens before it’s cooked. This is what sets this fried chicken apart.
SECRET REVEALED
It is a marinade, but not the kind we use for beef or pork. The foundation is buttermilk and onions. Additionally, put the chicken in a Ziploc bag. Probably will require a couple if you are cooking for a big group. Move the buttermilk mixture around the chicken. Meaning move it around in the bag so all parts get infused with the sourness of the buttermilk, and the tang of the onions. When done correctly, you will taste the onion when you bite into it. Even if you only do an okay job, this will still cause the chicken to be more tender and moist than it would otherwise, which is really important with Chicken breasts.
CHICKEN SKIN ISSUE
I continue to be dismayed at how hard it is to get chicken with the skin on. Without skin you will not have the best fried chicken. Maybe this trend will change, like when everyone thought it was better that we eat low-fat, but for now, to get a chicken with skin on, you either have to 1) buy a whole chicken and cut it up yourself or 2) buy individual packages of a certain type of chicken. Even the picnic packs, which used to have a couple of each part of the chicken, have changed to just thighs and legs. Although, those are the tastiest parts of the chicken, so not a disaster, but many love a breast. There is a joke there for sure.
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