Making Fried Chicken Better Than KFC

Steps

1. 1

   In a large mixing bowl, whisk together all the marinade ingredients except the chicken until fully incorporated.

2. 2

   Add the chicken pieces to the marinade and toss to coat, making sure some marinade gets under the skin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally overnight.

   Start 30-minute timer
3. 3

   Pour the vegetable oil into a 6–8-quart heavy-bottomed pot or Dutch oven. Keep the pot no more than about halfway full. Heat the oil to 350°F (180 °C) (176°C (350 °F)).

4. 4

   In a separate large mixing bowl, whisk together all the dredge ingredients until fully incorporated.

5. 5

   Drizzle a few tablespoons of the marinade into the flour mixture and toss to form small clumps. This is optional, but makes extra-crispy flakes on the chicken.

6. 6

   Remove the chicken from the marinade and toss it in the dredge. Press each piece firmly into the mixture to coat thoroughly, then shake off excess dredge. Place the coated pieces on a baking sheet dusted with dredge and repeat with the remaining chicken.

7. 7

   When the oil reaches 350°F (180 °C) (176°C (350 °F)), carefully fry the chicken in batches of no more than three pieces. Stir occasionally and cook each batch for about 5–8 minutes, until golden brown and the internal temperature reaches 165°F (74 °C) (73°C (163 °F)).

   Start 8-minute timer
8. 8

   Using tongs or a spider skimmer, transfer the cooked chicken to a wire rack or a paper-towel-lined baking tray to drain excess oil.

9. 9

   Season very lightly with salt and fresh cracked black pepper to taste. Serve and enjoy.