3 Piece Fried Chicken Recipe
3 piece (light or dark).
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Ingredients
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Chicken
Marinade
Breading
Frying
Method
Preparation
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Whisk until well mixed. Add the chicken pieces to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Breading
Prepare the Breading
In a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well until all dry ingredients are evenly distributed.
Frying
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Coat the Chicken
Remove the marinated chicken from the refrigerator. Let excess marinade drip off, then dredge each piece in the flour mixture, ensuring a thorough coating. Shake off any excess flour.
Fry the Chicken
Carefully lower the coated chicken pieces into the hot oil, skin side down. Fry in batches to avoid overcrowding. Cook for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy.
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil. Allow to rest for a few minutes before serving.
