Chicken Fried Recipe
Choose your soul food
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Ingredients
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Chicken Marinade
Flour Coating
Cooking
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk until well blended.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preparing the Coating
- 3
Mix the Flour Coating
In another large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of spices.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat over medium-high heat until the temperature reaches 350°F (175°C). You can use a thermometer to check the temperature.
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Let the excess marinade drip off, then dredge each piece in the flour mixture, making sure to coat it evenly. Shake off any excess flour.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, ensuring not to crowd the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- 7
Drain and Serve
Once cooked, remove the chicken pieces and place them on a wire rack or paper towels to drain excess oil. Serve hot.