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American Fried Chicken

17/11/2023

American-style fried chicken, known as “Fried Chicken,” is a very popular dish in the United States. The recipe involves marinating the chicken in a mixture of spices and milk and then coating it in a mix of flours and frying it. Here is the basic version of the recipe with an Italian twist in the breading.

Ingredients

  • 1 kg of chicken pieces (thighs and drumsticks preferably)
  • 500 ml of buttermilk (or milk with a tablespoon of lemon juice)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of dried oregano
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Tipo 00 flour, enough for breading
  • Semolina or breadcrumbs, for an extra Italian crispiness
  • Frying oil, as needed

Optional for an extra touch:

  • Finely chopped rosemary (for an Italian aroma)
  • Grated zest of one lemon (to add freshness)

Preparation

  1. Prepare the marinade by mixing the buttermilk with garlic powder, paprika, oregano, salt, and black pepper. If you want to add an Italian touch, also include the finely chopped rosemary and grated lemon zest.

  2. Dip the chicken pieces in the marinade and let them rest in the refrigerator for at least 4 hours, even better if overnight.

  3. Prepare the breading by mixing the flour with semolina or breadcrumbs. You can add additional spices if you wish.

  4. Heat the oil in a deep fryer to a medium-high temperature (about 175 °C).

  5. Drain the chicken pieces from the marinade and coat them in the breading, pressing well to make it stick.

  6. Fry the chicken pieces in hot oil until they are golden and crispy, for about 15-20 minutes depending on the size. Make sure the chicken is cooked inside using a meat thermometer which should read 74 °C.

  7. Drain them on paper towels to remove excess oil.

  8. Serve your fried chicken hot and crispy.

Trivia

Although it’s not so common in Italy to fry chicken this way, the term “latticello” is the translation of “buttermilk,” an ingredient widely used in American cuisine and that can be easily replaced with milk and lemon, making it more accessible in Italian kitchens. Marinating in buttermilk makes the chicken particularly tender and flavorful.