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Ingredients
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Fried Chicken Ingredients
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix the all-purpose flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- 3
Heat the Oil
In a large, heavy skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure an even coating.
- 5
Fry the Chicken
Carefully place coated chicken pieces in the hot oil, being cautious not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (75°C).
- 6
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 5-10 minutes before serving.
