Fried Chicken for Carol

I’ve included some videos I found relevant and helpful. 😍

Carol, this fried chicken recipe is just for you! I spent hours perfecting this dish with you in mind. The secret is a two-step dredging process that creates an extra crunchy coating while keeping the meat tender inside.

You’ll start by brining the chicken in a flavorful mix of milk, garlic, and spices. This helps lock in moisture and adds tons of taste. Then you’ll coat each piece in a seasoned flour mixture before dipping it in a wet batter.

This double layer is what gives the chicken its amazing crunch. I can’t wait for you to try it and tell me what you think!

Exact Ingredients List

Here’s what you’ll need to make this tasty fried chicken for Carol:

For the chicken and brine:
• 3 lbs chicken drumsticks or thighs
• 4 cups whole milk (or water)
• 1/4 cup salt
• 8 garlic cloves
• 2 tbsp black peppercorns
• 3 bay leaves

For the seasoning mix:
• 2 cups all-purpose flour
• 2 cups cornstarch
• 2 tbsp kosher salt
• 1/2 tbsp white pepper
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp cayenne pepper
• 1 tbsp baking powder

For the wet batter:
• 1 cup of the seasoning mix
• 1 cup cold water

You’ll also need neutral oil for frying. This recipe serves 6 people and takes about 3 hours to prep plus 15 minutes to cook. The long prep time is mostly for brining the chicken, which makes it extra juicy.

Instructions

Start by poking small holes in the chicken with a knife. This helps the brine soak in better. Mix the brine with milk, salt, garlic, peppercorns, and bay leaves. Let the chicken sit in this mix for 2-3 hours or overnight.

Next, make your seasoning mix. Combine flour, cornstarch, and all the spices in a big bowl. Whisk it well. Take 1 cup of this mix and add cold water to make a wet batter.

Take the chicken out of the brine. Add a bit of the brine liquid to your dry seasoning mix. Rub it with your hands to make little clumps. This gives extra crunch!

Now, dip each chicken piece in the wet batter. Let extra drip off. Then roll it in the dry mix. Press the coating on well. Put the coated chicken on a baking sheet.

Heat oil in a heavy pan to 350°F. Fry the chicken for 8-12 minutes. The exact time depends on how big your pieces are. Use a meat thermometer to check. It should read 165°F when done.

Your chicken will be crispy outside and juicy inside. Enjoy your homemade fried chicken!

Possible Substitutes List & Recipe Variations

You can make some tasty swaps in this fried chicken recipe. Try buttermilk instead of whole milk for extra tang. No milk? Use water with a splash of lemon juice.

For the flour, try rice flour or almond flour to make it gluten-free. Want more crunch? Add crushed cornflakes or panko breadcrumbs to the coating.

Spice it up by adding paprika, dried herbs, or curry powder to the seasoning mix. Love heat? Double the cayenne or add some hot sauce to the wet batter.

No deep fryer? You can bake the chicken instead. Coat it as usual, then bake at 400°F for about 45 minutes, flipping halfway through.

For a healthier twist, try air frying. Spray the coated chicken with oil and air fry at 370°F for 20-25 minutes, flipping once.

Here’s a quick substitution guide:

Ingredient	Substitute
Whole milk	Buttermilk or water
All-purpose flour	Rice flour or almond flour
Cornstarch	Potato starch
Kosher salt	Sea salt

Remember, these swaps might change the taste and texture a bit. But they’re great options if you’re out of something or want to try something new!

Tips, Tricks & Storing

For extra crispy chicken, double dip it in the wet batter and seasoning mix. This creates a thicker, crunchier coating. Let the chicken rest for 5-10 minutes after coating to help the breading stick better.

Use a thermometer to check the oil temperature. If it’s too low, your chicken will be greasy. Too high, and it’ll burn on the outside while staying raw inside.

Don’t overcrowd the pan when frying. This lowers the oil temperature and makes the chicken soggy. Fry in small batches for best results.

To store your fried chicken, let it cool completely. Place it in an airtight container lined with paper towels. The paper towels help absorb extra moisture.

You can keep fried chicken in the fridge for 3-4 days. To reheat, use an oven or air fryer instead of the microwave. This helps keep the coating crispy.

For long-term storage, freeze your fried chicken. Wrap each piece in foil, then place in a freezer bag. It’ll stay good for up to 4 months. Thaw in the fridge before reheating.