El Jefe Fried Chicken
1 whole chicken broke down into 10 pc. (or pre-cut chicken pieces, your preference)
1 qt. buttermilk
2 tsp thyme
2 tsp paprika
1/2 tsp cayenne pepper
2 tsp black pepper
2 tsp El Jefe Garlic Habanero Salt
4 cups flour
1 tbl thyme
1 tbl paprika
1 tsp cayenne pepper
1/2 tbl black pepper
1/2 tbl El Jefe Garlic Habanero Salt
neutral oil like vegetable or canola oil for frying
Mix buttermilk, thyme, paprika, cayenne, salt and pepper.
Soak chicken pieces over night (preferably) or for a few hours.
When ready to fry, mix dry ingredients.
Place chicken pieces in colander to drain, do not pat chicken dry, the buttermilk will help the flour adhere to the meat.
Heat oil to 360 degrees, once the chicken is placed in the oil it will bring down the temperature.
Dredge the chicken pieces and place on a cooling rack on a sheet pan.
Using tongs, slowly place chicken pieces in oil, 2-3 pieces at a time. (do no crowd the pot, too much chicken will bring down the temp of the oil, resulting in soggy chicken)
Fry until golden brown and internal temperature reaches 155 degrees, final cooking temp of chicken is 165 degrees, the chicken will continue to cook after removing from oil.
Place on paper towel lined sheet pan to cool and sprinkle with El Jefe Garlic Habanero Salt immediately.
Enjoy some killer chicken!