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fried chicken recipe

fried chicken recipe
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Ingredients

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  • 3 lbs chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil for frying (enough to cover 2 inches of the pan)

Instructions

  1. Start by placing your chicken pieces in a large bowl and pouring the buttermilk over them. Make sure every piece is fully submerged. Cover the bowl and let it marinate for at least 30 minutes. If you have the time, letting it sit in the refrigerator for 2 to 4 hours will make the chicken even more tender.
  2. In a large shallow dish or a gallon-sized zip-top bag, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk or shake the mixture well to ensure the spices are evenly distributed throughout the flour.
  3. Remove a piece of chicken from the buttermilk and let the excess liquid drip off. Place it into the flour mixture and coat it thoroughly, pressing the flour onto the skin to make sure it sticks. Place the coated chicken on a wire rack and let it rest for 10 to 15 minutes. This “set time” helps the coating stay on the chicken during frying.
  4. Pour about 2 inches of oil into a heavy-bottomed skillet or a Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the heat by dropping a pinch of flour into the oil; if it sizzles immediately, you are ready to go.
  5. Carefully place 3 or 4 pieces of chicken into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken. Fry for about 12 to 15 minutes, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  6. Use tongs to remove the chicken from the oil and place it on a wire rack set over a paper towel-lined tray. Letting it rest on a rack instead of directly on paper towels keeps the bottom from getting soggy. Let it sit for 5 minutes before serving to allow the juices to redistribute.

Find it online: https://www.pleasecook.com/dinner/fried-chicken-recipe/