Chef Nat’s Fried Chicken Recipe
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Ingredients
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Chicken Marinade
Breading
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, mix together buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Submerge the whole chicken in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Breading the Chicken
- 2
Prepare the Breading
In a separate bowl, combine flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Mix well.
- 3
Coat the Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, ensuring it’s well-coated. Shake off any excess flour.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken to the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 15 minutes per side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Serve
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.