We changed our site from blogspot to wordpress a few years ago and we forgot that the old blog is no longer available for public viewing. One of the posts we transferred from old to new is Korean Spicy Fried Chicken. On that post, we also had a bit on how to make regular fried chicken, but instructed our readers to go to our old site for the exact how to for that recipe. Here is that old post:
Who needs KFC if you can make your own fried chicken at home!! Tonight we set out to make our own fried chicken from scratch starting from buying fresh chicken legs at the local supermarket. You can get chicken breasts, thighs and wings, but we just stuck with legs, our favorites.
What You Need:
salt and pepper
Tobasco Sauce (not pictured)
What To Do:
The first step is to season them highly with spices. We used salt, pepper, paprika, cayenne pepper, lawry’s seasoning salt, and tabasco. You can also used fresh or dried herb like thyme, rosemary, basil, and chive if you would like.
Soak the chicken in the buttermilk and seasoning mixture for 1-2 hours in the fridge until ready to fry!
In the meantime, prepare the flour mixture. This consists of the dried spices used earlier and flour – mix well.
Lift and drain the buttermilk and dredge the chicken into the flour. Dredge them nicely but shake off the excess flour and put into the hot oil. You can double dip the chicken back into the buttermilk and flour mixture for a thicker crust/coating if desired.
When ready to fry, prepare a pot of hot oil and bring to a high temperature ~350 degrees. Most people like to use a deep, well seasoned cast iron skillet pan or fryer, but we don’t have one (yet) so we just used a regular wok.
Fry for a good 7-10 minutes per side until golden brown. Flip and repeat. By 20 minutes, the chicken should be tender on the inside. To be sure, cut one open and see if the juices run clear.
Lastly, seasoning the chicken with salt or lawry’s seasoning right after taking them out of the fryer. Serve and Enjoy!!