Over the years I've been working with putting together what I think is the best recipe for fried chicken. I love to cook and I want to share with you my favourite, delicious family friendly recipes. 1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. I prefer to fry my southern fried chicken in peanut madforchicken oil, because it has a high smoke point. The Air fryer cooks your food by circulating hot air around it evenly, so that means that for the cooking to happen properly all the surface of your food needs to be exposed to the hot air.
Another good point is that with faster cooking time, less oil is being absorbed. Add the chicken pieces, making sure every part is coated and fully submerged. 6 Remove chicken from water, and dip it into the flour mixture coat well. I sous vide cooked a couple of tubes of homemade chicken mousse (from tenderloins), and after snacking on one chilled and sliced with crackers, we realized the consistency was very similar to the insides of a popular fast food snack.
Transfer the thighs to a baking tray and finish them off in the oven for a further eight to 12 minutes, until cooked through. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world.
Dip chicken into the buttermilk, allowing the excess to run back into the bowl. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight - in the fridge - is even better). Cold chicken will lower the temperature of your oil.
Working with 1 piece of chicken at a time, dip in the buttermilk mixture to completely coat, then place in the flour mixture (don't worry about letting any excess buttermilk drain off the chicken first). Always take the chicken out of the refrigerator 30 minutes before cooking.
Combine the buttermilk with the hot sauce, ½ tsp of each of the spices and some seasoning in a large bowl, add the chicken and toss to coat. You can deep fry the chicken in a lot of oil, or you can shallow fry it in a little less, but if you go the less-oil route, the fat should rise to at least halfway up the pieces to ensure even frying.
Fried chicken is a southern classic recipe and there are as many recipes and versions out there as there are stars. That will depend on the oil's temperature and the parts of the chicken you are frying. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat.