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### **Instructions:**
#### **Step 1: Marinate the Chicken in Buttermilk**
Start by placing your chicken pieces in a large bowl and covering them with buttermilk. Nana always swore by the buttermilk marinade because it tenderizes the chicken and infuses it with flavor. Let the chicken sit in the buttermilk for at least 30 minutes, or up to 4 hours, in the fridge. The longer you marinate, the juicier the chicken will be!
#### **Step 2: Prepare the Coating Mix**
While the chicken is marinating, get the breading ready. In a separate large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper. Whisk everything together to ensure it’s well-mixed.
Here’s where Nana’s secret comes into play: **the cornstarch.** The cornstarch helps create the crispy texture we all love, so don’t skip it! It also makes the coating lighter, resulting in a crunchier bite. This mixture will form the perfect coating for your chicken.
#### **Step 3: Coat the Chicken**
Once the chicken has marinated, remove it from the buttermilk. Let any excess buttermilk drip off, then dredge each piece of chicken in the flour-cornstarch mixture. Be sure to coat every part of the chicken thoroughly, pressing gently to ensure the coating sticks. For an extra crispy result, you can repeat this step and coat the chicken twice.
#### **Step 4: Heat the Oil**
In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of vegetable oil over medium-high heat. The oil should be around 350°F (175°C) for optimal frying. If you don’t have a thermometer, you can test the oil by dropping in a small bit of the breading mix—if it sizzles and bubbles, the oil is ready.
#### **Step 5: Fry the Chicken**
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if necessary. Let each piece cook for about 10-12 minutes on each side, turning occasionally to ensure even cooking. The chicken should be golden brown and crispy on the outside and cooked through on the inside.
For the best results, keep the oil temperature steady—too high, and the chicken will burn on the outside before it cooks through; too low, and it will absorb too much oil and become greasy.
#### **Step 6: Drain and Serve**
Once the chicken is cooked to golden perfection, transfer it to a paper towel-lined plate to drain any excess oil. This will help maintain the crispiness. Let the chicken rest for a few minutes before serving, allowing the juices to redistribute and keep it tender.
### **Why Nana’s Secret Works:**
1. **Crispy Coating:** The addition of cornstarch to the breading gives the fried chicken its signature crispy crunch. The cornstarch helps the coating adhere better and keeps it from becoming soggy.
2. **Tender Meat:** Buttermilk not only adds flavor but also tenderizes the chicken, resulting in juicy, flavorful meat inside that complements the crispy exterior perfectly.
3. **Less Oil Absorption:** Cornstarch also helps reduce the amount of oil that is absorbed during frying. This means the chicken stays lighter and doesn’t end up too greasy.
4. **Golden Brown Color:** The cornstarch helps achieve that perfect golden-brown color on the outside, which is visually appealing and gives the chicken that irresistible crunch.
### **Tips for Perfect Fried Chicken:**
– **Do not overcrowd the pan.** Fry the chicken in batches to avoid dropping the oil temperature too much. This ensures even cooking and helps maintain the crispy crust.
– **Let the oil heat up to the right temperature.** If it’s too cool, the chicken will soak up excess oil and become greasy. Too hot, and the outside will burn before the inside is cooked. A steady temperature of around 350°F (175°C) is ideal.
– **Rest the chicken after frying.** Allowing the chicken to rest on paper towels helps absorb any extra oil and keeps the coating crispy.
– **Add a little flour mixture to the oil** as a test—if it bubbles immediately, the oil is hot enough to fry the chicken.
### **Conclusion:**
There’s no need to go to a restaurant for crispy fried chicken when you have Nana’s secret in your back pocket. By adding cornstarch to the breading, you’ll achieve that perfect crunch on the outside, while the buttermilk ensures tender, juicy meat on the inside. This simple tip will elevate your fried chicken game to new heights, making it a family favorite that everyone will ask for again and again.
So, the next time you’re in the mood for fried chicken, give Nana’s secret a try—you’ll be amazed at how such a small addition makes such a big difference. Crispy, juicy, and absolutely delicious, this fried chicken is bound to become a new tradition in your kitchen!
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