Four Pieces Chicken Recipe
Served with cornbread and choice of side
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Ingredients
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Chicken Marinade
Breading
Frying
Cornbread
Method
Marinade the Chicken
- 1
Prepare the Marinade
In a bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Breading
- 3
Mix the Breading Ingredients
In a shallow dish, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Fry the Chicken
- 4
Heat the Oil
In a large heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the breading mixture, pressing lightly to adhere.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry in batches if necessary, cooking for about 10-12 minutes until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Make the Cornbread
- 8
Preheat the Oven
Preheat your oven to 400°F (200°C) and grease a baking dish.
- 9
- 10
Bake the Cornbread
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
