Fried Chicken Recipe
Crispy fried chicken served with coleslaw.
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Ingredients
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Chicken Marinade
Breading
Coleslaw
Frying
Method
Marinate Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Add chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare Breading
- 3
In a separate bowl, combine all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 4
Remove chicken from the marinade and allow excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating.
Make Coleslaw
- 5
Prepare Vegetables
In a large bowl, combine shredded cabbage and grated carrot.
- 6
Make Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Pour the dressing over the cabbage and carrot mixture. Toss well to combine. Cover and refrigerate until ready to serve.
Fry Chicken
- 8
In a large, heavy-bottomed skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 175°C (350°F).
- 9
Carefully add chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 12-15 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 75°C (165°F).
- 10
Remove chicken from the oil and place on a paper towel-lined plate to drain excess oil.