Chicken In The Rough Recipe

Chicken In The Rough Recipe: The Best Fried Chicken

Last Updated on May 24, 2022

Today, we’re going to be looking at a chicken in the rough recipe, and how to make the tastiest fried chicken. Let’s be honest, nothing beats eating fried chicken from a restaurant or fast food outlet. However, this recipe might just be the tastiest fried chicken I’ve ever had. I like my fried chicken extra crispy and bursting with flavor – and this recipe does not disappoint. So how do you go about making the best-fried chicken? What is chicken in the rough? Let’s take a closer look.

What Is Chicken In The Rough?

You’ll likely already know, but Chicken in the Rough is a fried chicken restaurant chain. It makes the crispiest fried chicken and has been around since 1936! While they’re most known for their infamous fried chicken, they’re also known for sides such as shoestring potatoes and biscuits and honey.

What is the best way to tenderize chicken

Ingredients in Chicken in the Rough

The ingredients for a Chicken in the Rough copycat recipe can vary greatly, but the one we’re going to be looking at today has the following ingredients:

  • buttermilk
  • kosher salt
  • black pepper
  • cayenne pepper
  • hot sauce
  • chicken
  • peanut oil
  • all-purpose flour
  • baking powder
  • garlic powder
  • onion powder

Nutritional Information

The recipe we’re looking at today contains the following nutritional value per serving:

  • Calories: 847
  • Fat: 60.4g
  • Saturated Fat: 13g
  • Cholesterol: 118mg
  • Sodium: 744mg
  • Carbs: 39g
  • Protein: 36g

Chicken In The Rough Recipe

If you’re looking for fried chicken with that delicious crunch, try this recipe from A Sweet Pea Chef, which always makes the crispiest fried chicken possible! Let’s take a look at how to make this dish.

Check Price on Amazon

Ingredients

For the marinade:

  • 2 cups of buttermilk
  • 1 teaspoon of salt (kosher)
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of hot sauce
  • 1 whole rough chicken meat (cut)

For the batter:

  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 2 tablespoons of salt (kosher)
  • 1/2 tablespoon of black pepper
  • 1 teaspoon of cayenne pepper

Frying:

  • at least 4 cups of peanut oil, but you may need as many as 8 cups of peanut oil

Recipe

Now all you need to do is:

Step 1: Prepare the marinadeGrab a bowl and mix together the salt, pepper, cayenne and hot sauce, along with the buttermilk. Whisk to make your buttermilk marinade. Add your roughly cut pieces of chicken to a bag. Once inside the bag, add the buttermilk marinade mixture to the bag with the chicken. Seal the bag, ensuring there is as little air as possible inside. Now put in the fridge for at least 3 hours, although up to 6 hours is ideal to really bring out the flavors.

Step 2: Make the flour mixture

While the chicken has almost finished marinating, you can start on the flour mixture. Grab a bowl and add the flour, baking powder, salt, garlic powder, black pepper and onion powder. Combine the ingredients together well and leave for around 15-20 minutes before doing anything further.

Step 3: Fry the chicken

You’ll need to do this next step individually. Take each piece of chicken and coat it in the flour mixture, ensuring that all of the chicken is completely covered. Give the chicken a shake to ensure there’s no extra flour. Put to one side and continue to cover all pieces of chicken with the flour mixture. Once the peanut oil is hot (ideally around 350F), add the chicken to the oil and fry. Be sure to fry in batches to ensure the chicken is cooked correctly. The chicken should have a golden exterior and the juices inside should be clear.

Step 4: Leave to drain

When the chicken has finished cooking, leave to one side and let rest for around five minutes and allow for any excess oil to drain. Once rested, your chicken is ready to serve with a side dish of your choice.

Tips

If you’re wondering how long to cook your chicken for, you can follow this handy guide. Breast meat will usually take around 8 minutes. Thighs will usually take around 6 minutes. Legs will usually take around 5 minutes. Wings will usually take around 3-4 minutes. Another top tip is to ensure your chicken is at least 160 degrees after cooking; it’ll rise slightly as it’s resting.

Conclusion

I hope this article has helped you to become more familiar with a chicken in the rough recipe. Fried chicken is one of my favorite foods, and while it’s not exactly healthy – it’s definitely worth treating yourself to this tasty dish every so often!

Why is my chicken rough

Do you know of any other Chicken in the Rough inspired recipes? Or do you know of any tips and tricks to making the perfect fried chicken? If so, please feel free to let me know in the comments below. Sharing is caring!

FAQs

Why is My Chicken Rough?

Chicken can end up rough for a range of reasons. Chicken can become tough and even become chewy. The main reasons for this is that the chicken was either undercooked (not cooked for long enough), overcooked (cooked for too long) or left out of the fridge/without being covered for too long. It's super easy to avoid this, and this is why it's always best to cook white meat to 160-165 and dark meat to 180.

What is Rough Cooking?

Rough cooking is a cooking trend that has become increasingly popular in recent years. There's always been a need for recipes to be "perfect", but rough cooking is the opposite! While you chop the pieces of meat or vegetables to a similar size, there is no need for perfection and it can be as rough around the edges as you like. 

What is the Best Way to Tenderize Chicken?

There are plenty of ways to tenderize chicken. However, the most effective way I've found to tenderize chicken is to leave overnight in the refrigerator in a marinade or sauce of your choice. This keeps the chicken extra juicy and means when cooked, it's extremely tender.