Fried Half Chicken Recipe
Whipped Potato | Carrot | Portobello | Cognac Mustard Jus
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Ingredients
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Fried Half Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Mix well. Add the chicken halves into the mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Flour Mixture
In a separate bowl, mix the all-purpose flour with a pinch of salt and pepper. Set aside.
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere the flour.
- 5
Fry the Chicken
Carefully place the chicken halves in the hot oil, skin-side down. Fry for about 12-15 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- 6
Drain and Rest
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving.