WATCH: Judy Ann Santos' Fried Chicken Recipe Has Secret Ingredients!
It contains a spice that adds a little oomph to the fried chicken.
If, like us, you love Judy Ann's cooking videos, then you should check out her fried chicken recipe. Judy Ann Santos-Agoncillo is known for being more than just being a famous actress. She’s a mom, homemaker, a trained chef, and recently, a Youtube star with a channel called Judy Ann’s Kitchen. We checked out her fried chicken recipe and broke down the ingredient measurements so you can try it at home with confidence, too.
She cooks everything from scratch: from her favorite Filipino dishes such as the Binakol and Roasted Tomato Soup to unique dishes she just thought would make a fantastic dish to serve to her family such as the Mamon Pudding. One of her all-time favorites is this recipe for a buttermilk-marinated fried chicken which she proclaimed as "the Perfect Fried Chicken".
Each is a crunchy, flavorful piece of chicken because the ingredients that go into the marinade, as well as the coating, have a little something extra in it. This is what she does: she adds splashes of a hot sauce to the buttermilk marinade and a dash of ground cinnamon to the flour mixture. (You'll never taste it, she admits.)
In addition to the other ingredients which make up the already flavorful coating, she serves it together with a hot honey. It's "hot" because it's spiced with chili flakes. Sweet, savory, and spicy all in one chicken. It's a delicious combination that you just have to try.
So if you too are curious to find out if this is a great fried chicken recipe, here's the breakdown of what she did to make it.
Judy Ann’s Perfect Fried Chicken
Takes 50 minutes plus overnight marinating
Makes 8 servings
2 cups full-cream milk
1/2 cup vinegar
1 teaspoon hot sauce (she used Tabasco)
8 chicken quarters
3 cups all-purpose flour
3 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked Spanish paprika
1/2 cup honey
1 teaspoon chili flakes
In a large bowl, combine milk and vinegar. Let sit 5 minutes. Add hot sauce and chicken. Mix and then cover with plastic wrap. Marinate chicken overnight in the refrigerator.
Heat enough oil in a cast iron pan over medium heat until 350 degrees F/180 degrees C. Meanwhile, in a large bowl, combine flour, salt, pepper, onion powder, garlic powder, cinnamon, and paprika. Dredge marinated chicken in the flour mixture, and set aside on a rack.
Pan fry chicken in the hot oil until cooked through, about 15 minutes or until the juices run clear. If not, return to the pan and fry until cooked through.
Meanwhile, make chili honey sauce: In a saucepan over low heat, combine honey and chili flakes. Cook until hot. Serve with the fried chicken.