I love fried chicken. And despite what most people think, fried food is really not that bad for you if you fry it properly. Use clean oil every time, and get the oil to the right temperature: two key factors that will result in crispy chicken that isn’t bogged down with grease. But frying also means you have to stand over the chicken and watch it all the time…especially a pain in the butt if you’ve got guests and you’re making a lot of chicken! What makes this recipe great is that you get all the benefits of a crispy fried chicken without all the grease and without standing watch over it the whole time.
You can use chicken wings or any chicken parts for this recipe. Either way, I fry the chicken until it just turns golden brown and then bake it in the oven.
10 lbs large chicken wings or chicken pieces
Vegetable oil, for frying
1 quart buttermilk
2 teaspoons Frank’s Red Hot, or other hot sauce
For the seasoned flour:
1 ½ cups all purpose flour
½ cup whole wheat flour
1 Tablespoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano
Open the bottle or carton of buttermilk and add 2 teaspoons of hot sauce. Close container and shake to combine. Place chicken pieces in a bowl and cover with buttermilk, letting the chicken soak in it for at least several hours or overnight.
Pre-heat oven to 350 degrees.
Combine all purpose and whole wheat flours in a bowl. Add salt, pepper, paprika, granulated garlic, onion powder, basil and oregano. Mix well.
After chicken has soaked in the buttermilk, remove the pieces one at a time, leaving the buttermilk on them as you toss the pieces into the seasoned flour. Set pieces aside on a metal baking rack placed on a sheet pan.
Pour the vegetable oil into a large heavy-bottomed stock pot to a depth of 1-inch. Heat the oil to 360 degrees on a thermometer.
Working in batches, place the chicken pieces in the oil, being careful not to overcrowd them. Fry the chicken until it is golden brown on both sides, then place each piece back on the metal baking rack set on the sheet pan.
Once all the chicken has been fried, place the sheet pan in the oven for 30 to 40 minutes, until fully cooked and crispy.