Fried Chicken Recipe

Fried Chicken Directions

1. 1

   Prepare the Chicken

   In a large bowl, combine the buttermilk with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the cut chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.

2. 2

   Set Up the Dredging Station

   In a separate large shallow dish, add the all-purpose flour. This will be used to dredge the marinated chicken pieces before frying.

3. 3

   Prepare the Eggs

   In another bowl, beat the eggs until well combined. This will be used to create a wet coating on the fried chicken.

4. 4

   Dredge the Chicken

   Take each piece of marinated chicken and dip it first into the buttermilk marinade to coat it again, and then into the flour, ensuring each piece is fully coated in flour. Set the coated chicken pieces aside on a wire rack.

5. 5

   Heat the Oil

   In a large heavy-bottomed pot or deep fryer, add vegetable oil and heat it to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.

6. 6

   Fry the Chicken

   Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has reached an internal temperature of 165°F (75°C).

7. 7

   Drain and Serve

   Once cooked, remove the chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot.