My other half LOVES fried chicken and mashed potatoes. Those are his two favorite foods and if he had it his way that’s all we would eat. I was not a big fan of fried chicken when the bf and I first got together because beyond the crunchy goodness of the coated skin, usually, there is no real flavor in the meat. Besides that, it always seemed so greasy and messy. I love messy when it comes to ribs or desserts or even pizza but not when it comes to greasy. Greasy is just yucky.
It gives me great pleasure to cook for my family. I love the look on their faces when they taste something they believe is exceptional. So, I made up my mind to find the perfect friend chicken recipe; something that was flavorful with every single bite and was also crunchy and not too greasy. After researching and experimenting here is my recipe/technique for cooking super flavorful, crunchy and not-too-greasy fried chicken.
The trick is letting the chicken marinate before-hand to get some really good flavor. The rest is fairly easy and straight-forward. I do not use the typical egg/milk-double-dip method because this chicken doesn’t need it. I have tried both ways and found this way tastes better and is a lot less messy. The marinade wets the chicken enough and gives it a good flavor. While the skin is still crispy and crunchy from the shake method I use below.
Flavorful, Crunchy Fried Chicken
12-15 pieces of chicken (legs, wings, and thighs preferred since they are uniform in size)
1 bottle of Buffalo Wing Sauce or Red Hot Sauce (whichever you prefer)
1-2 cups flour
Put all of your chicken in a big bowl. Pour the wing sauce/hot sauce over the chicken until it is well-coated. (It depends on how big the bottle is but I usually use about half. Make sure there is liquid at the bottom of the bowl.) Then sprinkle the chicken with Cajun seasoning. Stir until all pieces are evenly coated with sauce and seasoning. Cover bowl and marinade the chicken in the fridge for at least 24 hour (48 hours is preferred.)
Heat about 2-3 inches of oil in a frying pan. Take the chicken out of the fridge. Stir it one more time making sure that all the chicken pieces are wet with the hot sauce marinade. If there isn’t enough liquid add some more sauce.
Put the flour in a bowl and add about 1 tsp of Cajun seasoning into the flour. Stir it to make sure that the seasoning is well distributed.
Take your flour and put it in a plastic bag. I like to use the ones I get from the grocery store (double bagged) or you can use a large freezer bag. Put 3-4 pieces of chicken in the bag (depending on how big your pan is. I do 3 at time.) and shake them until they are well coated.
When the oil is hot enough (drop a pinch of flour in the oil. If it sizzles it’s ready.) place the pieces of chicken into the pan. Cook the chicken until the breading is a dark, golden brown. Every few minutes turn the chicken so that it doesn’t burn on either side. The chicken should be done in about 15 minutes of cooking time. Place finished chicken on a paper bag or a few paper towels to soak up the excess oil. Repeat the process until all the chicken is cooked.