Illinois

Chicago-Style Fried Chicken

Experience Chicago's South Side and West Side fried chicken tradition. Perfectly seasoned, extra crispy fried chicken served with the city's legendary mild sauce - a sweet, tangy, slightly spicy condiment that's purely Chicago. Harold's and beyond.

⏱ Total 1hr 20min 🍴 Serves 6 🌶 Mild Heat ⭐ Chi-Town Classic

Equipment Needed

🍳 Deep Fryer or Dutch Oven
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Saucepan

Instructions

1

Marinate the chicken: Whisk together buttermilk, hot sauce, and salt in a large bowl. Add chicken pieces, cover, and refrigerate for 4-8 hours or overnight.

2

Make the mild sauce: Combine ketchup, hot sauce, vinegar, sugar, paprika, and garlic powder in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally. Set aside.

Tip: Mild sauce should be sweet first, tangy second, with just a hint of heat. Adjust sugar and vinegar to taste.
3

Prepare the breading: Mix flour, seasoned salt, paprika, garlic powder, black pepper, and cayenne in a shallow dish. Chicago shops keep it simple but well-seasoned.

4

Heat the oil: Pour oil into a deep fryer or Dutch oven to 3 inches depth. Heat to 350°F (175°C). Chicago-style is deep-fried for maximum crunch.

5

Bread the chicken: Remove chicken from buttermilk, shake off excess. Dredge thoroughly in seasoned flour, pressing firmly. Let rest on a rack for 5 minutes.

6

Fry until extra crispy: Carefully lower chicken into hot oil. Fry for 12-15 minutes until deep golden brown and internal temp reaches 165°F. Chicago fried chicken should have a notably crunchy crust.

Tip: Wings take less time (10-12 min), thighs take longer (14-16 min). Fry similar sizes together.
7

Drain briefly: Remove chicken to a wire rack for just 1-2 minutes. Chicago style is served hot and fast.

8

Serve Chicago style: Place chicken in a styrofoam container or on wax paper. Drizzle generously with mild sauce - or serve sauce on the side. Add fries and white bread to complete the Harold's experience.

💡 Pro Tips & Variations

  • Mild sauce is essential: This sweet-tangy sauce is Chicago's unique contribution to fried chicken. It's not the same without it.
  • Half and half: Order like a local - "half and half with mild sauce" means half chicken, half fries, covered in sauce.
  • Extra crispy coating: Chicago shops fry at slightly higher temps for extra crunch. Watch carefully to avoid burning.
  • Wings are popular: While Southern chicken focuses on the whole bird, Chicago loves wings. Adjust fry time accordingly.
  • White bread tradition: A slice of white bread in the container soaks up the mild sauce - don't skip it.
  • Late night fuel: Chicago fried chicken shops stay open late. This is proper 2 AM food.
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