Jan Maas’s Fried Chicken

While fried chicken may not be an official Christmas tradition in Holland, it’s still a worthy dish to bring to a holiday potluck! This recipe results in a mouthwatering fried chicken that’s crunchy on the outside and moist and juicy on the inside. Seasoned and flavorful, these fried chicken pieces are great served hot or cold.

SERVES 4

• 4 chicken drumsticks
• 4 bone-in, skin-on chicken thighs

Seasoning

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons ground ginger
• 2 bay leaves
• 1 tablespoon salt
• High-smoke-point oil, such as canola or avocado, for frying

Egg Wash

• 1½ cups buttermilk (see Note)
• 1 egg
• 2 tablespoons hot sauce
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

Dredging Mixture

• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon salt
• 1 tablespoon celery salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground ginger
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Equipment

• Large deep frying pan
• Tongs
• 2 large shallow bowls, for dredging
• Wire rack or plate lined with paper towels

1. To parboil the chicken, place the chicken pieces in a pot and add enough water to cover the meat.
2. Add the seasonings and bring to a boil over high heat. Once boiling, cover, reduce the heat to medium, and cook for 15 minutes.
3. Turn off the heat and let sit for at least 15 minutes. Remove the chicken and set aside.
4. Heat 1 inch of oil in the frying pan over medium-high heat.
5. While the oil is heating, prepare the dredging station. Mix together the egg wash ingredients in one large shallow bowl. In another large shallow bowl, whisk together the dry dredging ingredients.
6. Using tongs, dip a parboiled chicken piece into the egg wash, then dip into the flour mixture to evenly coat.
7. Working in batches so as not to overcrowd the pot, carefully place a few breaded chicken pieces into the hot oil and cook, turning each side after 4 to 5 minutes, until golden brown.
8. Transfer the chicken from the oil to the wire rack or prepared plate to drain. Repeat with the remaining chicken pieces. Serve hot. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake at 350ºF for about 10 minutes. Using the oven is recommended to get the most crunchiness.

Note: Buttermilk can be made by mixing 1½ cups of whole milk and 1½ tablespoons of white vinegar together. Let the ingredients sit for 5 minutes, and you’ve got homemade buttermilk! Jan would be impressed.