Discover the soul of Chicago’s culinary scene with our Harold’s Chicken recipe. This iconic dish, born in the heart of the Windy City, is a true testament to the art of fried chicken. In this step-by-step guide, we unveil the secrets behind achieving that perfect blend of crispy, seasoned goodness that Harold’s Chicken is renowned for.
As you embark on this flavorful journey, you’ll learn to create a mouthwatering masterpiece that’ll transport your taste buds straight to the bustling streets of Chicago. Whether you’re a fan of spicy, herb-infused, or classic crispy chicken, our recipe offers versatility to suit your palate.
Get ready to fry up a storm in your own kitchen and savor the deliciousness that is Harold’s Chicken—a taste of tradition, a bite of history, and a plate full of satisfaction. Let’s dive in!
Ingredients
- 4 pounds of chicken pieces (drumsticks, thighs, wings, or a mix)
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (adjust to taste for spice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Blend together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl. This is your seasoned flour mixture.
- Dip each piece of chicken into the buttermilk, allowing any excess to drip off.
- Roll the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.
- Heat vegetable oil in your deep fryer or pot to 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the pot.
- Fry the chicken for about 12-15 minutes, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.
- Serve hot and enjoy your homemade Harold’s Chicken!
Recipe Tips
- Ensure the oil is at the correct temperature (350°F) to achieve a crispy exterior without overcooking the chicken.
- Work in batches when frying to prevent overcrowding the pot, which can lead to uneven cooking.
- For extra flavor, marinate the chicken in buttermilk for a few hours before coating it in seasoned flour.
Recipe Variations
- Spicy Harold’s Chicken: Increase the cayenne pepper in the seasoned flour for an extra kick of heat.
- Herb-Infused Harold’s Chicken: Add dried herbs like thyme, oregano, and basil to the seasoned flour for a different flavor profile.
- Baked Harold’s Chicken: For a healthier option, bake the coated chicken in the oven at 375°F (190°C) until cooked through and crispy.
What To Serve With Harold’s Chicken
- Mashed Potatoes: Creamy mashed potatoes are the perfect side to complement the crispy chicken.
- Cole Slaw: A refreshing and tangy coleslaw adds a crunchy contrast to the dish.
- Cornbread: Serve with cornbread for a delightful Southern touch.
- Macaroni and Cheese: Creamy mac and cheese pairs wonderfully with fried chicken.
- Biscuits: Fluffy biscuits are a classic accompaniment to fried chicken.
- Green Beans: Steamed or sautéed green beans provide a healthy side option.
Why You’ll Love This Recipe
- Crispy Perfection: Achieve that signature crispy coating just like the original Harold’s Chicken.
- Customizable Spice Level: Adjust the cayenne pepper to suit your heat preferences.
- Family Favorite: It’s a crowd-pleaser that everyone will enjoy.
- Homemade Goodness: Recreate a taste of Chicago from scratch.
Conclusion
Harold’s Chicken is a classic Chicago dish that’s easy to make at home. With its crispy and flavorful coating, it’s sure to be a hit with family and friends. Enjoy a taste of Chicago with this delicious recipe!
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Harolds Chicken Recipe
Ingredients
- 4 pounds of chicken pieces (drumsticks, thighs, wings, or a mix)
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (adjust to taste for spice)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
Instructions
- Blend together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl. This is your seasoned flour mixture.
- Dip each piece of chicken into the buttermilk, allowing any excess to drip off.
- Roll the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.
- Heat vegetable oil in your deep fryer or pot to 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, one at a time, ensuring not to overcrowd the pot.
- Fry the chicken for about 12-15 minutes, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a wire rack to drain any excess oil.
- Serve hot and enjoy your homemade Harold's Chicken!
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