Fried Chicken
Classic Southern-style fried chicken with a crispy, seasoned coating made by marinating chicken pieces in buttermilk before dredging in seasoned flour and frying until golden brown.
Ingredients
- •1 quart buttermilk
- •3½ pound chicken parts
- •2 cups all-purpose flour
- •1 tablespoon paprika
- •1 teaspoon cayenne pepper
- •1 teaspoon garlic powder
- •2 teaspoons kosher salt
- •1 teaspoon black pepper
- •4 cups peanut oil
- •1 piece Deep-fry thermometer
Cooking Instructions
- 1.
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
120 min
- 2.
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
5 min
- 3.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
10 min
- 4.
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
45 min
