It’s really difficult to replicate the crack like quality you get from the Colonel’s chicken even if you do know his secret recipe. Sure there are plenty of dirty fried chicken joints out there letting the side down but when it’s good it’s really fucking good.
This is my recipe for sleazy but delicious fried chicken that you can make at home; probably not the quickest recipe but it’s fairly easy and can be done without a deep fryer as well. Most of the prep time is actually spent brining and marinating the meat before hand so you can get on with other stuff as well.
I've boned out my chicken thighs, if you don't like it you can f*ck off, so I can whack the finished product in a bun. The brining process helps keep the chicken moist so nothing is lost taking the meat off the bone.
Start by making the brine by mixing a handful of salt with a pint of cold water until it all the salt has dissolved. Throw the chicken in a Tupperware tub, cover with brine, and then stick it in the fridge for four hours.
Four hours later put the chicken in a fresh tub, then mix your hot sauce and butter milk together, and throw it on top of the meat. It might seem like overkill but this process really keeps the chicken moist and tender so it’s worth the effort.
When you are ready to start frying your chicken get a big freezer bag out and throw in your flour, salt, and pepper. Shake off any excess butter milk and throw the chicken in the bag, dredge it nicely in the flour, and then drop it gently into hot pan with about two inches of hot oil or enough to cover the meat basically.
You’ll want to cook the chicken in batches for four minutes each side, if you boned out the thighs, but finishing it off in a warm oven while you cook the rest will ensure it’s safely cooked through.
Serve with coleslaw, soft white bread rolls, and more hot sauce. It’s damn good hot but if you have any left over its pretty special cold from the fridge as well.
Salt and Pepper
Small tub of Buttermilk
Half a bottle of Hot Sauce – I’ve used Encona
Salt and Water for brining.