Brookville Hotel Fried Chicken Recipe
There’s something incredibly comforting about a plate of golden, crispy fried chicken, and the Brookville Hotel Fried Chicken Recipe captures this essence perfectly.
Equipment
- Large mixing bowl
- Whisk
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Tongs
- Paper towels
- Draining rack
Ingredients
- 2 lbs chicken pieces legs, breasts, thighs, and wings
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper optional
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, soak the chicken pieces in buttermilk with a pinch of salt and pepper. Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Flour Mixture: In another bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring it is fully coated.
- Heat the Oil: Heat oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to check the temperature.
- Fry the Chicken: Place the coated chicken pieces in the hot oil. Do not overcrowd the pot. Fry for about 15-18 minutes or until golden brown and cooked through. Internal temperature should reach 165°F (75°C).
- Drain: Transfer the fried chicken to a rack over paper towels to drain excess oil.
Notes
- Uniform Pieces: Cut chicken into uniform sizes to ensure even cooking.
- Proper Oil Temperature: Maintain oil temperature between 350°F to 375°F to avoid undercooking inside or burning the exterior.
- Do Not Overcrowd: Fry in batches to keep the oil temperature stable.
- Season Immediately: Season the chicken with a little extra salt as soon as it comes out of the fryer.
- Rest Before Serving: Let the chicken rest for a few minutes after frying to allow the juices to redistribute.