Fried Chicken Recipe
3 Cheese Mornay, Cavatappi Noodles, House Hot Sauce, Heirloom Tomato Jam, Texas Pickles, fresh GUF Micro-Radishes
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Ingredients
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Fried Chicken
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, and salt.
- 3
Coat the Chicken
Remove chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Shake off any excess flour.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil. Fry in batches if necessary, cooking for about 12-15 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and drain on a paper towel-lined plate. Serve hot with 3 Cheese Mornay, Cavatappi Noodles, House Hot Sauce, Heirloom Tomato Jam, Texas Pickles, and fresh GUF Micro-Radishes.
