Fried Chicken
A PERFECTLY CRISPY CROWD PLEASER
There’s nothing like biting into a satisfying piece of a golden piece of fried chicken. More than comfort food … it’s the ultimate food. This recipe gets that just-right crunch and tenderness combo every time.
Ingredients:
2 c. Buttermilk
½ c. EVERCLEAR® Grain Alcohol
2 tbsp. Lawry’s seasoned salt
2 tsp. Kosher salt, divided
1 tsp. Colman’s mustard
½ tsp. Smoked Paprika, Divided
½ tsp. Cayenne Pepper
3 lbs. Chicken Drumsticks
1½ c. All Purpose Flour
1 tsp. Garlic Powder
6 c. Neutral Fry Oil, Peanut or Canola
Instructions:
To Make The Brine:
- In a large bowl, whisk together the buttermilk, EVERCLEAR, seasoned salt, 1½ tsp. kosher salt, mustard, paprika, and cayenne until fully blended.
- Put the drumsticks in a Tupperware container with a lid or into a resealable plastic bag.
- Pour the seasoned buttermilk over the chicken drumsticks and place in the fridge to brine overnight.
To Fry The Chicken:
- Remove the buttermilk chicken from the fridge at least 30 minutes before frying, allowing them to come to room temperature.
- Use a separate large bowl to whisk the flour with ½ tsp. salt, ¼ tsp. cayenne pepper, and garlic powder. Set aside.
- Place a wire rack on a sheet pan. In a large heavy bottom pot or dutch oven, heat the oil on medium until it reaches 350°F.
- Remove the drumsticks from the brine and coat in flour.
- Maintain the temperature while frying 2 or 3 drumsticks at a time.
- Use a spider or slotted spoon to rotate the drumsticks, cooking until a deep golden brown, 12 to 14 minutes, or until the internal temperature reaches 160 to 165°F.
- Place the fried drumsticks on the prepared wire rack. Let cool for at least 5 minutes.
- Enjoy with hot honey or any preferred dipping sauce.