Fried Chicken Recipe
Chef Art's signature fried chicken.
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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Dredging the Chicken
- 3
Prepare the Dredging Mixture
In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 4
Dredge the Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off. Coat each piece thoroughly in the flour mixture, pressing the mixture onto the chicken to adhere well.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the dredged chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes per side or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- 7
Drain and Serve
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Allow to cool slightly before serving.
