Better than KFC Fried Chicken
This Better than KFC Fried Chicken is crispy and flavor-packed. It’s brined for 24 hours. From there, it’s layered with spiced breading and brine, creating a flavor profile that will get people talking!
The beauty of this recipe is that the chicken stays crispy even after it’s cooled in the refrigerator overnight. This makes it the perfect take-along food for picnics and boating. You’ll be asked to bring this again and again it’s that good.
Better than KFC Fried Chicken
- 3 cups buttermilk
- 2 cups pickle juice
- ½ cups Franks red hot
- 1 tbsp Smoked paprika
- 3 lbs chicken legs or 1 cutup chicken
- 1 cup all purpose flour
- ½ cup potato flour
- ½ cup brown rice flour
- 3 ts baking powder
- 1 TB kosher salt
- 1 TB celery salt
- 1 TB black pepper
- 1 TB dry mustard powder
- 3 TB paprika
- 1 TB garlic powder
- Peanut Oil 2 inches deep in pan
- Combine brine ingredients in a large strong plastic bag. Place chicken in bag and set the bag in a large bowl or pan in the lower shelf of your refrigerator. Brine chicken in liquid for 24 hours.3 cups buttermilk, 2 cups pickle juice, ½ cups Franks red hot, 1 tbsp Smoked paprika, 3 lbs chicken legs or 1 cutup chicken
- Combine the breading ingredients in a medium-sized bowl.1 cup all purpose flour, ½ cup potato flour, ½ cup brown rice flour, 3 ts baking powder, 1 TB kosher salt, 1 TB celery salt, 1 TB black pepper, 1 TB dry mustard powder, 3 TB paprika, 1 TB garlic powder
- Remove the chicken from the brine. Pour the brining liquid into a measuring cup. Pat the chicken to very dry.
- Roll the chicken pieces one at a time in the breading. Dip back into the brining liquid in the cup. Tap off the excess liquid. Then roll the chicken back into the breading. Put a few teaspoons of liquid on the breading to create texture as you pat it onto the pieces. Press hard with your fingers to adhere the breading to the chicken.
- Deep fry in batches at 325 °F for 15 minutes or until the center of the chicken is 165 °F. Keep warm in a 200 °F oven. Serve.Peanut Oil
De Froid Tip: Picnic and Boating Food Vessels
Picnics and Boating are fun! You can step up your food presentation with take-out boxes and baskets with brightly colored waxed paper. Toss them right into your beach bag and pull them out when you’re ready to serve.
This brings a celebration vibe to the day, creating memorable moments for your humans. It also provides an excellent vessel for summer side salads like coleslaw and potato salad.
Cleanup Tip: Toss a kitchen garbage bag in your tote too! Hang it on a boat cleat or a tree limb. This makes for easy clean-up. Just grab the load on the way out, and you’re done.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.