Ingredients:
4 lbs chicken pieces (legs, thighs, wings, or breasts)
2 cups buttermilk
2 cups all-purpose flour
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (optional, for extra spice)
Oil for frying (vegetable or peanut oil)
Fresh parsley (for garnish)
Instructions:
Marinate the Chicken:
In a large bowl, submerge the chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
Prepare the Coating:
In a separate large bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
Coat the Chicken:
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour and set the coated chicken aside on a plate.
Heat the Oil:
In a large heavy skillet or deep fryer, pour enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). To test the oil, drop a small piece of flour into the oil; if it sizzles, it’s ready.
Fry the Chicken:
Carefully add a few pieces of chicken to the hot oil, ensuring not to overcrowd the pan. Fry the chicken for about 10-15 minutes on one side until golden brown. Flip and continue frying for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is crispy.
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Repeat with the remaining chicken pieces.
Serve:
Garnish the fried chicken with fresh parsley and serve warm with your favorite sides, such as coleslaw, mashed potatoes, or cornbread.
Prep Time: 15 minutes (plus marinating time) | Cook Time: 30-40 minutes | Servings: 4-6
Enjoy this crispy, juicy homemade fried chicken that's perfect for any occasion!
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