Better Than KFC? Berryman Brothers BEST (Almost) Fried Chicken
We have tried out more than a few fried chicken recipes - and this HANDS DOWN has to be our favorite!
Many reviewers claim this special herb blend produced a fried chicken that rivals even that of KFC!
And what do we love most? No deep frying required!
We CAN NOT wait to hear what you think! Happy Frying (and eating)!
Berryman Brothers BEST (Almost) Fried Chicken
3 lbs. Berryman Brothers bone in chicken thighs or drumsticks
3 eggs1 1/2 cups flour1/4 cups cornstarch1 Tbsp. paprika
1 Tbsp. pepper (can used white pepper for a milder flavour)
1 Tbsp. granulated garlic
1 tsp each of sage, thyme, oregano, cayenne pepper (optional for desired level of spice), and celery seed
1/2 cup avocado oil OR vegetable oil OR BUTTER!
(Inspired by Cooks Country, Bab's Recies, and Kentucky Fried Chicken)Adjust oven rack to middle position. Place in the COLD oven, a 12-inch cast iron skillet and turn the oven to 450 degrees. Let the oven and skillet preheat together.Instructions:Season chicken with 1 tsp salt and 1/2 tsp pepper. Lightly beat eggs in a medium bowl together with 1 tsp salt. In another medium bowl, whisk flour and cornstarch together. Then add all seasonings to the flour mixture and whisk again. Add the buttermilk to the flour mixture and using your fingers rub it into the flour until combined and shaggy pieces of dough form.
Work with one piece of chicken at a time. Dip in egg mixture. Allow excess to drip off. Then dredge in flour mixture, pressing the mixture on the chicken to firmly adhere. Transfer coated chicken to large plate.
When oven temperature reaches 450, carefully remove hot skillet from oven and add oil to hot preheated skillet until covered. Immediately place chicken, skin side down, into skillet and quickly return to hot oven. Bake for 15-20 minutes. Remove skillet from oven and flip chicken continue to bake until breasts register 160 and thighs and legs about 175, about 15 minutes longer.
Place chicken skin side up on paper towel lined wire rack set over a baking sheet to absorb grease from the underside of chicken. Then move to unlined rack and let cool for about 10 minutes and serve.