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## **Instructions**
### **1. Prep the Chicken:**
– Pat the chicken pieces dry using paper towels. This will ensure the breading sticks well.
– Season all sides of the chicken with salt, pepper, and paprika. Set aside.
### **2. Make the Buttermilk Marinade:**
– In a large bowl, whisk together the buttermilk, garlic powder, and onion powder.
– Submerge the chicken pieces in the buttermilk mixture. Cover the bowl and refrigerate for at least **2 hours**, or preferably **overnight**. This step tenderizes the chicken and gives it a fantastic flavor.
### **3. Prepare the Seasoned Flour:**
– In a large shallow dish or bowl, whisk together the all-purpose flour, baking powder, garlic powder, paprika, dried thyme, cayenne pepper, salt, and black pepper. This blend creates that irresistible, crispy coating.
### **4. Dredge the Chicken:**
– Remove the chicken from the buttermilk, allowing excess liquid to drip off.
– Dredge each piece of chicken in the seasoned flour mixture, pressing the flour into the chicken to ensure it sticks well. For an extra-crispy coating, dip the chicken back into the buttermilk and then into the flour again.
### **5. Heat the Oil:**
– In a large, deep skillet or Dutch oven, add enough vegetable oil or shortening to submerge the chicken pieces by at least 1-2 inches.
– Heat the oil to **350°F (175°C)**. Use a thermometer to ensure the temperature is accurate for even cooking.
### **6. Fry the Chicken:**
– Carefully place a few pieces of chicken into the hot oil at a time. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken.
– Fry for **12-15 minutes**, turning occasionally, until the chicken is golden brown and the internal temperature reaches **165°F (74°C)**.
### **7. Drain and Rest:**
– Once the chicken is cooked through and golden, remove it from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
– Rest the chicken for 5 minutes before serving to lock in the juices.
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## **Serving Suggestions**
Now that you have the perfect fried chicken, it’s time to serve it up! Pair it with any of these classic sides:
– **Mashed Potatoes with Gravy**
– **Corn on the Cob**
– **Collard Greens**
– **Biscuits or Cornbread**
– **Coleslaw**
For a fresh contrast, serve with a simple green salad or pickles on the side. And don’t forget your favorite dipping sauce—ranch, honey mustard, or classic hot sauce work wonders.
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## **Tips for Success**
1. **Don’t Skimp on the Marinade:** Letting your chicken soak in the buttermilk mixture for hours allows the flavors to infuse and creates tender, juicy meat.
2. **Maintain the Right Oil Temperature:** Using a cooking thermometer will help you keep the oil at the perfect 350°F. Too hot, and your chicken will burn on the outside before cooking on the inside; too cold, and the breading will absorb excess oil.
3. **Double Dip for Extra Crunch:** If you love an ultra-crispy coating, try dipping your chicken twice in the buttermilk and seasoned flour.
4. **Rest Before Serving:** Allowing your fried chicken to rest after frying keeps the inside juicy and prevents steam from softening the crispy coating.
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## **Final Thoughts**
This fried chicken recipe is guaranteed to impress every time you make it. The crispy, flavorful breading, paired with tender, juicy chicken, makes this a winner for any occasion. Whether you’re feeding a hungry crowd or simply treating yourself to comfort food at home, this recipe will quickly become a family favorite.
Enjoy your homemade fried chicken with your favorite sides, and savor every crispy, juicy bite. Happy frying!
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