Alright folks, let’s talk about fried chicken. Not just *any* fried chicken, but that crispy, golden-brown, melt-in-your-mouth kind that makes you want to slap your mama (affectionately, of course!). We’re aiming for that perfect crunch, that juicy interior, and that classic Southern flavor that just screams “comfort food.”
Ohio Fried Chicken: Crispy Goodness!
Now, I know what you’re thinking: “Fried chicken is complicated!” But trust me, with a little patience and the right technique, you can absolutely nail this. The secret? A good brine, a well-seasoned dredge, and maintaining the right oil temperature. Don’t skimp on the details, and you’ll be rewarded with the best fried chicken you’ve ever tasted. Prepare yourself for some serious clucking good flavors!
Here’s what you’ll need to make this incredible fried chicken:
Ingredients:
For the Brine:
4 cups cold water
1/4 cup kosher salt
2 tablespoons sugar
1 teaspoon black peppercorns, crushed
2 cloves garlic, smashed
1 bay leaf
For the Chicken:
3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
For the Dredge:
2 cups all-purpose flour
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for a little kick!)
For Frying:
Vegetable oil or peanut oil, for frying
Instructions:
- Brine the Chicken: In a large bowl, combine the water, salt, sugar, peppercorns, garlic, and bay leaf. Stir until the salt and sugar are dissolved. Add the chicken pieces to the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This is crucial for juicy chicken!
- Prepare the Dredge: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
- Dredge the Chicken: Remove the chicken from the brine and pat it completely dry with paper towels. This is very important for crispy skin! Dredge each piece of chicken thoroughly in the flour mixture, pressing it on to ensure a good coating. Then, dredge it again for an extra crispy crust. Place the dredged chicken on a wire rack to rest for about 15-20 minutes. This helps the coating adhere better.
- Heat the Oil: Pour enough vegetable or peanut oil into a large, heavy-bottomed pot or Dutch oven so that it’s at least 2 inches deep. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain any excess oil. Serve immediately and enjoy!
That’s it! Crispy, juicy, flavorful fried chicken, just like you remember. Serve it up with some mashed potatoes, coleslaw, and maybe some biscuits, and you’ve got yourself a classic comfort meal that everyone will love. Happy frying!
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