I first tried Southern Fried Chicken a couple of years ago, and it was love at first bite. My introduction to this classic dish was actually with waffles, and I've been hooked ever since. What I love most about fried chicken is its versatility—you can enjoy it with just about anything, at any time of the day. Whether you're having it for breakfast, lunch, or dinner, it’s always a satisfying and comforting meal. Over the years, I've experimented with several recipes, but I really appreciate how the TKO spice blends simplify the process while packing in so much flavor. This recipe is my go-to for perfectly crispy, flavorful chicken every time.
Ingredients:
For the Brine:
- 10 pieces of chicken (wings, legs, thighs)
- 2 tablespoons TKO Spices -The Jollof seasoning blend
- 1 tablespoon TKO Spices - TK's Peri-Peri blend
- ¼ cup granulated sugar
- ¼ cup kosher salt
- 1 teaspoon white wine vinegar or rice vinegar
- Cold water (enough to submerge the chicken)
For the Flour Mixture:
- 3 cups all-purpose flour
- 4 ½ teaspoons baking powder or ¼ of corn starch
- 1 tablespoon TKO Spices -The Jollof seasoning blend
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Egg Wash:
- 3 egg
- ½ cup cold water
- A few dashes of hot sauce (optional)
Instructions:
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Prepare the Brine:
- In a large bowl, combine 2 tablespoons of TKO Jollof seasoning blend, 1 tablespoon of TKO TK's Peri-Peri blend, ¼ cup granulated sugar, ¼ cup kosher salt, and 1 teaspoon white wine vinegar.
- Add the chicken pieces to the bowl and pour in enough cold water to fully submerge the chicken.
- Cover and refrigerate for at least 7-8 hours, preferably overnight.
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Prepare the Flour Mixture:
- In a separate large bowl, whisk together 3 cups of all-purpose flour, 4 ½ teaspoons baking powder/corn starch, 1 tablespoon TKO Jollof seasoning blend, 1 teaspoon black pepper, and 1 teaspoon salt. Set aside.
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Prepare the Egg Wash:
- In another bowl, whisk together 3 egg whites, ½ cup cold water, and a few dashes of hot sauce (if using). Set aside.
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Coat the Chicken:
- After the chicken has brined, remove it from the brine and pat dry with paper towels.
- Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Dip the floured chicken into the egg wash, then return it to the flour mixture, pressing firmly to ensure the chicken is fully coated.
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Fry the Chicken:
- Heat vegetable or peanut oil in an electric deep fryer to 350°F (175°C).
- Fry the chicken in batches, being careful not to overcrowd the fryer.
- For wings, fry for 9-10 minutes; for legs, fry for 13-14 minutes; for thighs, fry for 15-18 minutes.
- Flip the chicken every few minutes to ensure even cooking.
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Serve:
- Once the chicken is golden brown and crispy, remove it from the oil and place it on a wire rack to drain any excess oil.
- Serve hot and enjoy!