Rina: Fried Chicken Recipe – Recipe, a Scrumptious Family Chicken Meal

Don’t you love fried chicken? Have you always been curious about how crispy fried chicken is made? If your answer is yes, then we’ll hook you up. Today’s recipe can serve a whole clan. We recommend this recipe for a fun get-together with some family and friends.

Ingredients

• 2 whole free-range, organic chickens
• 5ltrs Rina Vegetable oil for deep frying
• 6 cups all-purpose flour
• 5 Tablespoons salt
• 4 Tablespoons ground black pepper
• 2 Tablespoons garlic powder
• 1 Tablespoon onion powder
• 2 Teaspoons cayenne pepper
• 2 cups buttermilk

Directions

1. Cut the whole chicken into 4 breasts, 4 thighs, 4 legs, and 4 wings and set aside.
2. Preheat your Rina oil to 163 degrees C.
3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
5. Prepare your dredging station. Place your chicken in a bowl. Next to that, is your bowl of buttermilk, and next to that, your dry mixture.
6. Take the chicken breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken is thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then a
9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 62 degrees C, all your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer).
11. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool for an additional 10 minutes before serving.