Trejo's Fried Chicken

Ingrediënten

1½ pounds boneless, skinless chicken thighs

3 teaspoons kosher salt

4 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

1½ teaspoons dried oregano

1½ teaspoons sweet paprika

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

4 cups canola oil

2 cups buttermilk

Instructies

Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature.

In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper.

Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.

Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess. Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.

Notities

I love our fried chicken. We add a bunch of spices, including cayenne for kick, and we fry it until it’s super-crispy. This fried chicken is delicious on its own, but when you pair it with salsa and load it into tacos and burritos or even lettuce wraps, it’s a whole other level of delicious. Taking the chicken out of the refrigerator 30 minutes before frying lets it come up to room temperature so it cooks quickly and more evenly. While it’s warming up, you may as well give it a little extra attention by rubbing it down with salt as it sits—the salt is the equivalent of a light cure, which makes the meat even more flavorful and juicy.