Growing Chefs! Ontario Fried Chicken

Fried Chicken

Fried chicken is a timeless dish made from dark or white meat, bone in or boneless chicken coated with a breading. It can be shaken and baked or dredged and fried.
Serves 6-8
3 tablespoons cayenne2 tablespoons salt2 tablespoons black pepper2 tablespoons onion powder2 tablespoons garlic powder4 teaspoons chili powder4 cups buttermilk2 pounds boneless chicken thighs4 cups all purpose flour6 eggs4 cups canola oil for frying
measuring spoonsmeasuring cupsmixing bowls of various sizeslarge potwhiskslotted spoontongscutting boardchef's knifecooling wirethermometertasting spoonsdish towel

Get Organized

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Mix all the spices together. Measure out butter milk, and add half the spices.
Cut chicken to the desired size and place chicken in brine for up to 24 hours, a minimum of 3 hours.
Mix the remaining half of the spices with the flour. Remove chicken from the buttermilk, and coat in the flour mixture. If the batter does not coat the piece of chicken fully, dip it back into the buttermilk and then back into the flour. Place on a cooling wire and chill for 20 minutes.

Get Cooking!

In a large pot, preheat oil to 300° F. Add chicken to oil for the first fry and cook for 5 – 10 minutes or until internal temperature reaches 165°F. Remove and drain on a cooling wire.
Heat oil to 375°F and fry until golden brown right before serving.