The Best Fried Chicken (Roscoes Copycat)
Fried chicken is a beloved comfort food that brings warmth and joy to many. With its crispy, golden exterior and juicy, tender meat, it’s no wonder that fried chicken has become a staple in households across the nation. Today, I’m excited to share my version of The Best Fried Chicken (Roscoes Copycat), inspired by the famous Roscoe’s House of Chicken and Waffles. This recipe is packed with flavor and is sure to impress your family and friends. So roll up your sleeves and get ready for some mouthwatering fried chicken!
Why I Love This Recipe
What makes this recipe special is not just the incredible taste but also the nostalgic memories associated with it. Every bite of this fried chicken takes me back to those warm family gatherings, where laughter and love filled the air. The buttermilk marinade tenderizes the chicken, while the seasoned flour coating creates that perfect crunch. Plus, it’s a versatile dish that can be served with a variety of sides, making it an ideal centerpiece for any meal.
What We’re Using
To create this delicious fried chicken, you’ll need the following ingredients:
- 2 pounds chicken thighs and legs: Bone-in pieces work best for flavor and moisture.
- 3 cups buttermilk: This will help tenderize the chicken and add richness.
- Salt and pepper: Essential for enhancing the flavor.
- 2 cups self-rising flour: Provides a crispy coating.
- 2 tablespoons seasoning salt: Adds a savory depth to the breading.
- 2 tablespoons salt: For seasoning the chicken.
- 1 teaspoon Louisiana chicken seasoning: For a little kick.
- 1 tablespoon garlic powder: Enhances the flavor profile.
- 1 tablespoon onion powder: Complements the garlic.
- Oil for frying: Use a neutral oil with a high smoke point, like vegetable or canola oil.
Gear Checklist
Before we dive into the frying process, make sure you have the following gear on hand:
- Large bowl: For marinating the chicken in buttermilk.
- Deep frying pan or Dutch oven: Ideal for frying the chicken evenly.
- Cooking thermometer: To ensure your oil is at the right temperature.
- Wire rack: For draining excess oil after frying.
- Paper towels: For cleanup and to absorb extra oil.
The Best Fried Chicken (Roscoes Copycat) — Do This Next
Step 1: Marinate the Chicken
Start by combining the chicken thighs and legs in a large bowl. Pour in the buttermilk, and add a sprinkle of salt and pepper. Make sure all the pieces are well-coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This step is crucial as it tenderizes the chicken and infuses it with flavor.
Step 2: Prepare the Coating
In another bowl, combine the self-rising flour, seasoning salt, additional salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour.
Step 3: Heat the Oil
In your deep frying pan or Dutch oven, pour enough oil to cover the bottom by about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy. If you don’t have one, you can test the oil by dropping in a small piece of bread; it should sizzle and turn golden brown within a minute.
Step 4: Dredge the Chicken
Once the chicken has marinated, remove it from the fridge. Let the excess buttermilk drip off, and then dredge each piece in the seasoned flour mixture, making sure it’s fully coated. Shake off any excess flour and set aside on a wire rack.
Step 5: Fry the Chicken
Carefully place the chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 6: Drain and Serve
Once cooked, transfer the fried chicken to a wire rack lined with paper towels to drain any excess oil. Allow it to rest for a few minutes before serving. This resting time helps the juices redistribute, ensuring that every bite is juicy and flavorful.
Substitutions by Category
If you’re in need of alternatives, here are some substitutions you can consider:
- Chicken: You can use chicken breasts or wings if you prefer another cut.
- Buttermilk: Make your own by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
- Seasonings: Feel free to adjust the spice levels according to your taste. You can add cayenne pepper for more heat or paprika for a smokier flavor.
- Flour: If you don’t have self-rising flour, you can use all-purpose flour combined with baking powder and salt.
Pitfalls & How to Prevent Them
Frying chicken can be tricky, but here are some common pitfalls and how to avoid them:
- Greasy Chicken: Ensure your oil is hot enough before adding the chicken. If it’s too cool, the chicken will absorb more oil.
- Uneven Cooking: Fry in batches and don’t overcrowd the pan. This helps maintain a consistent temperature.
- Flour Falling Off: Make sure to let the excess buttermilk drip off before dredging in flour. Also, pressing the flour onto the chicken can help it adhere better.
- Undercooked Chicken: Use a thermometer to check the internal temperature, ensuring it reaches 165°F (74°C) before serving.
Keep It Fresh: Storage Guide
To keep your leftover fried chicken fresh, follow these guidelines:
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap the chicken tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. For tips on freezing, check out the best way to freeze fried chicken.
- Reheating: To reheat, place the chicken in a preheated oven at 375°F (190°C) until heated through, about 20-25 minutes. This helps maintain its crispy texture.
The Best Fried Chicken (Roscoes Copycat) FAQs
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but keep in mind that they may cook faster than bone-in cuts. Adjust the frying time accordingly.
What type of oil is best for frying chicken?
Neutral oils with high smoke points, such as vegetable oil, canola oil, or peanut oil, are ideal for frying chicken.
Can I make the buttermilk marinade ahead of time?
Absolutely! You can marinate the chicken in buttermilk a day in advance. Just make sure to keep it covered in the refrigerator.
What sides pair well with fried chicken?
Fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, cornbread, and green beans. You can also enjoy it with Honey Garlic Chicken for a different flavor twist.
Quick Weeknight Wins
If you’re looking for quick and delicious meals to complement your fried chicken, consider these ideas:
- Honey Garlic Chicken for a sweet and savory twist.
- Classic coleslaw to add a crunchy, refreshing side.
- Easy baked mac and cheese for a creamy side that everyone loves.
- Garlic mashed potatoes for a comforting addition to your meal.
Hungry for More?
If you enjoyed The Best Fried Chicken (Roscoes Copycat), you’ll love experimenting with other chicken recipes and sides that bring joy to your dining table. There’s something about fried chicken that feels like home, and this recipe is sure to become a favorite in your household.
Fried chicken is more than just a dish; it’s a celebration of flavors, memories, and love. I hope this recipe brings as much joy to your table as it has to mine. Happy frying!
The Best Fried Chicken (Roscoes Copycat)
Ingredients
Equipment
Method
- Start by combining the chicken thighs and legs in a large bowl. Pour in the buttermilk, and add a sprinkle of salt and pepper. Cover and refrigerate for at least 2 hours, ideally overnight.
- In another bowl, combine the self-rising flour, seasoning salt, additional salt, Louisiana chicken seasoning, garlic powder, and onion powder. Mix well.
- In your deep frying pan or Dutch oven, pour enough oil to cover the bottom by about 1-2 inches and heat until it reaches 350°F (175°C).
- Remove the chicken from the fridge, let excess buttermilk drip off, and dredge each piece in the seasoned flour mixture. Shake off excess flour.
- Carefully place the chicken pieces in the hot oil, frying in batches for about 12-15 minutes until golden brown and cooked through.
- Transfer cooked chicken to a wire rack lined with paper towels to drain excess oil. Let it rest before serving.
Notes
- For best results, marinate the chicken overnight.
- Ensure oil is hot enough to prevent greasy chicken.
- Use a thermometer to check chicken doneness (165°F).
