Every time I think of the best fried chicken, I think of my Dad and my Grandma. They always have a way of getting that perfect crispy crunchy skin, and the most moist meat without using a batter. I learned a lot from watching them in the kitchen, and I’m ready to pass some of that knowledge on. Today we’re making fried chicken, breading it the best way I know how… in a plastic grocery bag. That’s right, a bag. I grew up on this method my Dad taught me, and it has given me nothing but perfect results every time. The secret to getting that super crispy skin is to coat the chicken with the flour mixture, let it rest, and then coat it again. Another secret I’m sharing is the addition of rosemary in our list of seasonings. Chicken and rosemary are like peanut better and jelly. They’re meant to be together, always. Trust me, I wouldn’t steer you wrong. I hope you enjoy!
- 4 each Chicken Thighs and Legs
- 2 cups Flour
- 1 tbsp Adobo ((and a little extra to season the chicken))
- 1 1/2 tsp Pepper ((and a little extra to season the chicken))
- 1 1/2 tsp Red Pepper Flakes ((and a little extra to season the chicken))
- 2 packets Sazon ((and a little extra to season the chicken))
- 2 tsp Garlic Powder ((and a little extra to season the chicken))
- 2 tsp Rosemary ((and a little extra to season the chicken))
- Vegetable Oil
- Clean and trim chicken pieces of any excess fat.
- In a plastic grocery bag, mix together flour, adobo, pepper, red pepper flakes, sazon, garlic powder, and rosemary.
- Season chicken with an additional hint of all of these seasonings.
- Add chicken into the flour mixture, two pieces at a time, close the bag off with your hand and shake up the bag to coat the chicken with the flour mixture. Shake of excess flour and set on a cooling rack. After you have breaded all of your chicken pieces, allow to rest on the rack for 10 minutes.
- Heat up a cast iron skillet (or whatever frying pan you have) filled halfway with vegetable oil.
- Take your chicken after it has rested (it should feel a little sticky) and add it back into your bag with the remaining flour. Shake it up and shake off the excess flour again and set back on your cooling rack.
- By now, your oil should have heated up enough (to test, try to hold your hand over the oil. if you cant stand the heat for less than 5 seconds, you’re good to go). Add four of your chicken piece into the skillet and allow to cook for 5-7 minutes. (Do not overcrowd the pan. There should be some space between your chicken pieces.)
- You will start to see the edges of your chicken turning a golden brown. Flip your chicken over and allow to cook for an additional 7 minutes. Remove from oil and place on a cooling rack to rest for 5-10 minutes. (This helps the bottom of the chicken stay crispy, but you can also place the chicken onto a plate lined with paper towel to soak up the excess oil if you don’t own a cooling rack.)
- Category: Main Course