A Step-by-Step Guide to Making Fried Chicken

We decided to raise the bar and take fried chicken to a whole other level. How? By serving it with a cheese-based sauce that has just the right amount of heat. And let’s not forget the wonderfully crispy skin that’s also lightly spicy. Read on for step-by-step instructional photos of the chicken and sauce, but be warned: these images will have you salivating. With that said, let’s dive right in!

Step 1

First, you need to marinate the chicken. In a bowl, combine all of the marinade ingredients. Let marinate for 30 minutes or refrigerate for up to 24 hours.

Step 2

Meanwhile, in a large bowl, combine the flour, spices and salt. Drain the chicken and place on a second baking sheet. Set the marinade aside.

Coat one piece of chicken at a time in the flour mixture, shaking off any excess. Dip into the reserved marinade. Drain and coat a second time in the flour mixture, shaking off any excess. Set aside on another baking sheet.

Step 3

Preheat the oil in a deep fryer to 325°F (165°C). Line a baking sheet with a wire rack or paper towels. Fry 4 pieces of chicken at a time in the oil for 8 to 10 minutes, depending on the thickness of the chicken or until a thermometer inserted in the centre of a thigh reads 180°F (82°C). Watch out for splattering. Drain on the baking sheet lined with the wire rack. Keep warm in an oven preheated to 200°F (95°C) while you fry the remaining chicken.

Step 4

For the cheese sauce, melt the butter with the garlic in a pot over medium heat. Add the flour and cook for 30 seconds while whisking. Whisk in the milk. Bring to a boil. Simmer gently for 2 minutes or until the mixture thickens. Season with salt. Remove from the heat.

The perfect cheese sauce

To go with the fried chicken, many people often go with a gravy or mayonnaise, but a béchamel sauce with lots of cheese also pairs well, thanks to its creamy texture that coats the crispy poultry well. To ensure the sauce is perfectly fluid, we recommend a firm cheese such as Le Fin Renard or Le Valbert. Its texture is smooth and creamy and, once melted, the cheese pulls stretches nicely. Whether the rind is washed or not, this cheese with a moderately strong flavour will help create a tasty sauce while also letting the jalapeño shine through.

Step 5

Add half of the cheese, the jalapeño and black pepper to the pot of béchamel sauce. Stir until the cheese has completely melted. Reheat the sauce over low heat, as needed, without letting it boil.

Step 6

Add the remaining cheese to the hot béchamel just before serving so that the cheese pulls away in strings when the chicken is dipped into the sauce. Serve the fried chicken with the hot cheese sauce. Serve with a salad, if desired.

Click here for the complete recipe:

chicken

Fried Chicken with Cheese Sauce

A warm cheese sauce is so versatile, used to dip not only fried chicken into, but also crackers, chips, pita bread or raw veggies. Discover these other cheesy ideas below. Load up on recipes in which to dunk your favourite foods!