Hairy Bikers Fried Chicken​ Recipe

This simple Hairy Bikers Fried Chicken is made with bone-in chicken pieces, a seasoned flour coating, and a buttermilk marinade. The result is a savory and incredibly juicy chicken with an irresistibly crispy, golden-brown crust. This recipe is perfect for a weekend barbecue or a casual family dinner and serves four people.

Hairy Bikers Fried Chicken Ingredients

For the Chicken:

• 8 bone-in chicken pieces (a mix of thighs, drumsticks, and wings)
• 400ml buttermilk
• 2 tbsp hot sauce (optional)
• Salt and black pepper

For the Coating:

• 200g all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp cayenne pepper (for a little heat)
• ½ tsp black pepper
• 1 tsp salt

For Frying:

• 1-1.5 liters of vegetable oil, for deep frying

How To Make Hairy Bikers Fried Chicken

1. Marinate the chicken: Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken, making sure every piece is well-coated. Cover the bowl and refrigerate for at least 4 hours, or ideally, overnight. This step tenderizes the chicken and makes it incredibly juicy.
2. Prepare the flour coating: In a separate large, shallow dish or a Ziploc bag, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt. Mix thoroughly until all the spices are evenly distributed.
3. Dredge the chicken: Take one piece of marinated chicken at a time, let any excess buttermilk drip off, and then dredge it thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure a thick, even coating. Place the dredged chicken pieces on a wire rack while you prepare the oil.
4. Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil to 175°C (350°F). It is best to use a cooking thermometer to ensure the temperature is correct.
5. Fry the chicken: Carefully lower a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken for 12-15 minutes, turning occasionally, until it is a deep golden brown and cooked through. The internal temperature of the chicken should be 75°C (165°F).
6. Drain and serve: Use tongs to remove the fried chicken from the oil and place it on a wire rack over a baking sheet to drain off any excess oil. This helps the crust stay crispy. Repeat with the remaining chicken pieces. Serve the Hairy Bikers Fried Chicken hot and enjoy.

Recipe Tips

• Don’t skip the buttermilk marinade: The acidity in the buttermilk tenderizes the chicken meat, ensuring it stays juicy even after frying. It also helps the seasoned flour to adhere to the chicken, creating a better crust.
• Control the oil temperature: This is the most crucial step for perfect fried chicken. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the chicken will be greasy. Use a thermometer to maintain a steady temperature of 175°C (350°F).
• Work in batches: Overcrowding the pot will cause the oil temperature to drop, resulting in soggy chicken. Fry a few pieces at a time to keep the temperature stable.
• Drain on a wire rack: Don’t drain the chicken on paper towels. The steam trapped underneath can make the bottom crust soggy. A wire rack allows air to circulate, keeping the chicken crispy all over.

What To Serve Fried Chicken

This classic fried chicken is fantastic with traditional Southern sides. Serve it with a generous portion of creamy mashed potatoes and gravy, a scoop of tangy coleslaw, or some warm, buttered corn on the cob. For a simple meal, a fresh green salad or some homemade potato wedges would also be a great choice.

How To Store Fried Chicken Leftovers

• Refrigerate: Once completely cooled, store the fried chicken in an airtight container in the refrigerator for up to 3 days.
• Freeze: To freeze, wrap the chicken pieces individually in plastic wrap and then place them in a freezer-safe bag. They will keep for up to 3 months. Thaw in the refrigerator before reheating.

Hairy Bikers Fried Chicken Nutrition Facts

• Calories: 780 kcal
• Total Fat: 55g
• Saturated Fat: 10g
• Cholesterol: 180mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 40g

Frequently Asked Questions

• Why did my fried chicken get soggy? There are a few reasons this can happen. The most common is the oil temperature being too low, which causes the coating to absorb too much oil instead of frying. Another reason is not draining the chicken properly after frying, which can cause the steam to make the bottom soggy.
• Can I make this without the buttermilk? You can substitute the buttermilk with a mix of a cup of regular milk and a tablespoon of vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it curdles. While this works, a real buttermilk marinade will always give you the best, juiciest results.
• How do I know the chicken is cooked through? The best way to know for sure is to use a meat thermometer. The chicken is safe to eat when the thickest part of the meat reaches an internal temperature of 75°C (165°F). The juices should also run clear when you pierce the meat.

Try More Recipes:

• Hairy Bikers Cumberland Sausage Pie​ Recipe
• Hairy Bikers Chicken Dhansak​ Recipe
• Hairy Bikers​ Steak And Guinness Pie Recipe

Hairy Bikers Fried Chicken​ Recipe

Author: Alex Saidani Cooking Method:Stir-frying Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:780 kcal Best Season:Summer

Description

Hairy Bikers Fried Chicken is a classic, simple fried chicken recipe that creates an incredibly juicy chicken with a wonderfully crispy, seasoned crust. The key is a long buttermilk marinade that tenderizes the chicken, resulting in a perfect bite every time.

Ingredients

For the Chicken:

• 8 bone-in chicken pieces
  
• 400ml buttermilk
  
• 2 tbsp hot sauce (optional)
  
• Salt and black pepper

For the Coating:

• 200g all-purpose flour
  
• 1 tbsp paprika
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp dried thyme
  
• 1 tsp cayenne pepper
  
• ½ tsp black pepper
  
• 1 tsp salt

For Frying:

• 1-1.5 liters of vegetable oil, for deep frying

Instructions

1. Marinate the chicken: Place chicken in a bowl, cover with buttermilk and hot sauce, and refrigerate for at least 4 hours.
   
2. Prepare the flour coating: In a shallow dish, mix all the coating ingredients together.
   
3. Dredge the chicken: Remove chicken from the marinade, shake off excess liquid, and dredge thoroughly in the flour mixture.
   
4. Heat the oil: Heat vegetable oil in a deep pot to 175°C (350°F).
   
5. Fry the chicken: Carefully add a few pieces of chicken and fry for 12-15 minutes, turning occasionally, until cooked through.
   
6. Drain and serve: Remove the chicken and place it on a wire rack to drain. Serve hot.