Homemade Fried Chicken Recipe

Fried chicken is the stuff of legends. The centerpiece of Southern cuisine, it's been lamented in songs, pop culture, and has even been known to cause a few riffs in our day. When made properly with a crunchy, golden brown coating, it is one of the most ridiculously delicious things you will ever consume. A variation, Nashville hot chicken, has since taken the entire country by storm. From casual fast-food eateries, to upscale Los Angeles establishments, hot chicken has quickly made a name for itself as the superior vessel for poultry.

Chef Cyndi Sterne of Yes, Chef! Culinary Events who collaborated with Mashed on this recipe, is all too familiar with the famous dish after living in the South for over three decades. As head of her own culinary space, she's hosted everything from private events, to chef-driven pop ups. Her encounters with many different people, from all walks of life, has been the inspiration for her unique spin on the classic dish, Harissa Fried Chicken with Tahini Sauce. 

Sterne explains: "For the past ten years, I have been fortunate to host visiting chefs from the Middle East to teach classes at my cooking school. That's when I was first introduced to the magic of tahini and the kick of Harissa. I've also been fortunate enough to travel to the Middle East and dine at their restaurants and shops in local markets. Living in the South for 30 years, this is my take on our claim to fame." 

You've likely had this Mediterranean delight along with some hummus at your favorite Greek spot. This wonderful sauce is made from toasted sesame seeds and adds a bright earthy-ness to any dish. While the tahini used in this recipe is store brought (you could attempt making it on your own), the sauce is created by adding fresh lemon juice, water, and kosher salt. It's surprisingly simple to make and with the added bonus of it keeping for up to two weeks in the fridge. It's also delicious served on other types of meat and roasted vegetables. Chef Sterne's tahini of choice is Soom, but anything you could get your hands on in the grocery store will do. When preparing the tahini sauce, you'll likely deal with some clumping, but whisking and water will do the trick. Once it's reaches the consistency of syrup, you're good to go.

Once you've determined that the oil is hot enough, it's time to throw those birds in! Be careful not to add more than four pieces of chicken at a time so that they cook thoroughly and evenly. A crowded pan will produce oily and undercooked chicken. Thanks to Sterne's depth of experience, she's gotten it down to an art.

She explains: "The key to crispy fried chicken that doesn't taste greasy, is making sure your oil remains at a consistent temperature. You should have about two to three inches of oil in your pot, and it should be at 350 degrees. Make sure that you turn your chicken pieces every 10 to 15 minutes to ensure they cook evenly. Bone-in pieces create a juicier piece of chicken. You can even finish bone-in chicken in the oven at 350 to ensure that it is cooked all the way through."

Once the juices run clear, the chicken should be done and your internal temperature should reach 165 degrees. The finished product should be deep golden brown in appearance.