Like politics and faith, discussions about the perfect fried hen and its many cooking variations can result in some heated debates (it’s the identical story with barbecue, however we’ll save that for one more day).
This recipe from Cooks Venture simply quiets any arguments with its perfect-every-time crispy crust due to a double-dredge method plus a dip in buttermilk to make sure a moist and tender inside.
Traditional Fried Rooster
- 1 complete hen (3 to 4 lbs), lower into 10 items (or 3-4 lbs hen elements)
- 2 quarts buttermilk
- 6 cups all-purpose flour
- 2 Tbsp garlic powder
- 1 Tbsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 quarts vegetable oil (sufficient to completely submerge your hen, varies)
- Sea salt
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- Honey, for serving
- Sizzling sauce, for serving
Chef Tip: Hold your completed, fried hen heat whilst you end cooking by inserting it on a cooling rack set on high of a sheet pan in a 250°F oven.
Brine the hen. In a glass bowl, completely cowl the hen items in buttermilk; refrigerate for between a pair hours to in a single day.
Mood the brined hen. About half-hour earlier than cooking, take away the buttermilk-soaked hen from the fridge. Put aside to deliver to room temperature.
Make the breading. Whereas the hen involves room temperature, in a big bowl, mix the flour, garlic powder, cayenne pepper, paprika, dried oregano, dried thyme, kosher salt, and pepper.
Double coat the hen. Take away the marinated hen from the buttermilk (reserve for later)—letting the surplus drip off—and place in a separate, clear glass bowl. Separately, dredge each bit of marinated hen by the breading combination, then again into the reserved buttermilk, and then as soon as extra time by the flour dredge. Set coated hen apart on a sheet pan or plate.
Put together and warmth the oil. As you coat the hen, warmth the canola oil in a fryer or giant, heavy pot till it reaches 350°F.
Cook dinner and serve the hen. Working in batches, fry the coated hen till golden brown and cooked by. Switch to a cooling rack set over a sheet pan and instantly season with sea salt. If desired (simply earlier than serving), drizzle with honey and sizzling sauce.
Chef Tip: Frying your hen in batches prevents overcrowding within the fryer, which causes the oil temperature to drop down too low and ends in a much less crispy (and fewer scrumptious!) crust. Moreover, be sure that to provide your oil time to warmth again as much as the optimum temperature in between batches.
Chef Tip: Do not toss that oil! After cooking—as long as the oil has not burned—pressure cooled oil and retailer in an hermetic container for future use.
