Salted Fried Chicken Recipe
Crispy fried chicken with a sprinkle of salt.
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Ingredients
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Chicken Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and 1 tsp of salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2
Prepare the Coating
In another bowl, mix together the flour, remaining salt, black pepper, garlic powder, paprika, and cayenne pepper until well combined.
- 3
Coat the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coat. Shake off any excess flour.
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, or until golden brown and fully cooked (internal temperature should reach 165°F/75°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Sprinkle with additional salt to taste before serving.
