Fried Chicken

[The Tender Hit Remix]

Crispy, juicy fried chicken with a golden crust that rivals your favorite restaurant. This is comfort food that makes special occasions even more memorable, with tender meat that practically falls off the bone and a shatteringly crisp coating that stays crunchy bite after bite.

remixology.com/recipe/fried-chicken/

Makes

Serves 4-6

Total Time

45 min (20 min prep) + marinating time

Ingredients

For Chicken Marinade:
3 lbs (1.4kg) chicken pieces (mix of thighs, drumsticks, breasts)
2 cups (480ml) buttermilk or plain kefir
2 tsp (12g) sea salt
1 tsp (2g) freshly ground black pepper
1 tsp (3g) garlic powder
1 tsp (2g) sweet paprika
1/2 tsp (1g) cayenne pepper (optional)

For Crispy Coating:
2 cups (240g) cassava flour or all-purpose flour
1/2 cup (60g) almond flour
2 tsp (12g) sea salt
1 tsp (2g) freshly ground black pepper
1 tsp (3g) garlic powder
1 tsp (2g) sweet paprika
1/2 tsp (1g) dried oregano
1/2 tsp (1g) dried thyme
1/4 tsp (0.5g) cayenne pepper
6-8 cups (1.4-1.9L) avocado oil for frying

Steps

Marinate:

Combine chicken pieces with buttermilk, 2 tsp salt, pepper, garlic powder, and paprika in large bowl. Cover and refrigerate 4-24 hours for maximum tenderness and flavor penetration.

Mix:

In large shallow dish, whisk together cassava flour, almond flour, salt, pepper, garlic powder, paprika, oregano, thyme, and cayenne until evenly combined.

Heat:

In heavy-bottomed pot or deep fryer, heat 2-3 inches of avocado oil to exactly 350°F (177°C). Use candy thermometer or deep-fry thermometer for accuracy.

Coat:

Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in seasoned flour mixture, pressing coating firmly to ensure complete coverage and adherence.

Fry:

Carefully lower 3-4 pieces into hot oil without overcrowding. Fry 12-15 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165°F (74°C).

Monitor:

Maintain oil temperature between 325-350°F (163-177°C) throughout cooking. Adjust heat as needed to prevent burning coating while ensuring thorough cooking of meat.

Drain:

Transfer fried chicken to wire rack set over paper towels to drain excess oil while maintaining crispy texture. Avoid stacking pieces to prevent steaming.

Season:

Immediately season hot fried chicken with flaky sea salt while coating is still warm to ensure proper adhesion and enhanced flavor throughout each crispy bite.

Make it Good For The Gut (Optional)

Use plain kefir instead of buttermilk for powerful probiotics and enhanced tanginess that tenderizes meat even more effectively. Add 1 tablespoon apple cider vinegar with mother to the marinade for additional beneficial enzymes and enhanced flavor penetration. Include 1 teaspoon fermented garlic powder for gut-supporting compounds and deeper umami flavor. Serve with lacto-fermented pickles on the side for digestive enzymes that help process rich fried foods. Consider a small side of fermented hot sauce for probiotics and heat that aids fat digestion.

Remix Options

Oil Alternatives: Use coconut oil (refined for neutral flavor), duck fat, or lard for different flavor profiles and traditional frying results. Flour Variations: Replace cassava with rice flour for extra crispiness, or use 100% all-purpose flour for classic coating texture. Spice Blends: Try Nashville hot with cayenne and brown sugar, Korean-style with gochugaru, or herb-crusted with rosemary and sage. Dairy-Free Options: Use coconut milk yogurt thinned with lemon juice, or cashew cream with apple cider vinegar for similar tenderizing effects. Baked Version: Bake at 425°F (218°C) for 35-45 minutes, flipping once, for lighter but still crispy results. Air Fryer Method: Cook at 380°F (193°C) for 25-30 minutes, flipping halfway through for oil-free crispy coating. Seasoning Variations: Add ranch seasoning, BBQ spice blend, or lemon pepper for different flavor profiles and regional tastes.

Good To Know

Marinating Magic: Buttermilk’s acidity breaks down tough proteins while keeping meat incredibly moist – minimum 4 hours but overnight produces restaurant-quality tenderness. Temperature Control: Maintain oil temperature at 350°F (177°C) consistently – too low creates greasy chicken, too high burns coating before meat cooks through. Coating Science: Cassava flour creates exceptionally crispy crust that stays crunchy longer than regular flour, while almond flour adds richness and helps browning. Piece Timing: Cook similar-sized pieces together – dark meat takes longer than white meat, so start thighs and drumsticks first. Oil Selection: Avocado oil’s high smoke point (520°F/271°C) prevents burning and off-flavors while remaining stable at frying temperatures. Drainage Technique: Wire rack over paper towels allows air circulation underneath, preventing soggy bottoms while absorbing excess oil. Safety First: Use instant-read thermometer to ensure internal temperature reaches 165°F (74°C) for food safety without overcooking. Make-Ahead Tips: Marinated chicken keeps 2 days refrigerated; fried chicken can be made 4 hours ahead and reheated in 350°F (177°C) oven for 10 minutes. Storage Guidelines: Refrigerate leftovers within 2 hours and consume within 3-4 days; reheat thoroughly to 165°F (74°C) before serving.