Bast Fried Chicken Recipe

 Here's an advanced fried chicken recipe that incorporates a variety of flavors and techniques to create a delicious and crispy dish

Ingredients:

•   4 pounds (1.8 kg) chicken pieces (preferably a mix of bone-in and boneless)
•   2 cups buttermilk
•   2 cups all-purpose flour
•   1 tablespoon paprika
•   1 tablespoon garlic powder
•   1 tablespoon onion powder
•   1 tablespoon dried thyme
•   1 tablespoon dried oregano
•   1  tablespoon cayenne pepper (adjust to your desired spice level)
•   2 teaspoons of salt
•   2 teaspoons of black pepper
•   Vegetable oil, for frying

  For the brine (optional):

• 
  
•   4 cups cold water
•   1/4 cup salt
•   1/4 cup sugar
•   1 tablespoon black pepper
•   4 garlic cloves, minced
•   2 bay leaves

Instructions:

1. If you want to brine the chicken, combine all the brine ingredients in a large bowl. Heat over medium heat, stirring occasionally until salt and sugar dissolve. Remove from heat and let the brine cool completely.
2. Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure all pieces are coated. If brining, remove the chicken from the brine and rinse in cold water before adding the buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight if possible
3. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to combine.
4. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing down gently. Shake off any excess flour and place the coated chicken on a wire rack set over a baking sheet. Let it rest for about 15 minutes to allow the coating to set.
5. Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). You want enough oil to submerge the chicken pieces halfway.
6. Carefully place the chicken pieces in the hot oil, working in batches if necessary to avoid crowding the pan. Roast the chicken until it is golden brown and crispy on all sides, about 12-15 minutes for bone-in pieces and 8-10 minutes for boneless pieces. Make sure the internal temperature reaches 165°F (74°C) so it's cooked through
7. Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let it cool for a few minutes before serving.
8. Serve the perfect fried chicken hot and enjoy it with your favorite side dish or dipping sauce.

  This recipe takes fried chicken to the next level with a flavorful brine and a well-seasoned coating. The brine helps tenderize the chicken and infuse it with extra flavor, while the coating mix provides a perfect balance of herbs and spices. Enjoy your delicious, crispy fried chicken!

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