Easy Fried Chicken Recipe
"This easy fried chicken recipe involves slightly less oil than true deep-frying fried chicken. The chicken is then finished in the oven, leading to less oil to dispose of but still the crispness of true deep frying. I buy whole legs and cut them in half for my fried chicken, as they are cheaper and I prefer dark meat. The salted buttermilk brine in the beginning is key to making sure the chicken legs and thighs are super tender and juicy after frying. I add a couple of teaspoons of fish sauce because it really bumps up the meaty umami of the fried chicken (it’s smelly stuff but you don’t taste it! Trust me) but if you don’t have it or it freaks you out, just skip it. I also add corn flour to my breading because it’s adds a super crispness to that I adore. If you don’t have it or don’t feel like tracking it down, just substitute in all-purpose flour or cornmeal in it’s place. If you want to use chicken breasts just make sure to use skin on bone on chicken breasts and check the internal temperature of the chicken breasts after you bake them in the oven. White meat should read at 160?F while dark meat should be at 175?F...."