DIFFERENT FRIED CHICKEN RECIPES RECIPES

Steps:

• Cut chicken breasts in half if they’re large. Combine buttermilk and hot sauce in a large bowl or zip-top bag. Place chicken in bowl and stir until chicken is completely coated. (If using a zip-top bag, seal bag, then set it in a large bowl to prevent possible spills.)
• Cover bowl and let chicken marinate in the refrigerator for at least 3 hours and up to 24 hours.
• Put flour, cornstarch, salt, granulated garlic, granulated onion, chili powder, and sazón in a large brown paper bag and toss to combine. Alternatively, use a medium-sized bowl and whisk ingredients to combine. Set aside.
• Fill a Dutch oven with about 2 inches of oil and heat over medium heat to 340°F on a deep-frying thermometer. (While some recipes recommend 350°F, going with 340°F keeps the chicken from getting too dark before it’s done in the middle.)
• Meanwhile, preheat oven to the lowest temperature. Set a wire rack on a sheet pan. Remove chicken from the bowl of buttermilk brine and let excess buttermilk drip off. Dip 1 chicken piece at a time into the flour mixture, making sure that the chicken is coated well. Press the chicken in the flour to help develop a nice crunchy crust. Shake off excess and set chicken on the wire rack. Repeat with the rest of the chicken. Rest battered chicken on the rack until it starts to turn pasty, 3-5 minutes.
• Carefully add 2 or 3 pieces of chicken to the hot oil, 1 piece at a time, using tongs. Fry in batches to prevent overcrowding and temperature drop.
• Fry chicken, turning every few minutes, until it’s golden brown and an instant-read thermometer reaches at least 165°F in the thickest part, 8-10 minutes for white meat (or a little longer if pieces are big) and 12-14 minutes for dark meat.
• When chicken is done, transfer it to a clean wire rack set in another sheet pan to drain, and keep warm in oven until all the batches are cooked. Serve immediately.