Fried Chicken Recipe
Crispy buttermilk chicken / Parmesan / Scalloped potatoes / coleslaw
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Ingredients
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Fried Chicken
Scalloped Potatoes
Coleslaw
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour and grated Parmesan cheese. This will be your coating mixture.
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Let the excess buttermilk drip off and then dredge each piece in the flour and Parmesan mixture, ensuring it's well-coated.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary. Fry for about 10-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Rest
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.
Scalloped Potatoes
- 7
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
- 8
- 9
Add Cream and Cheese
Pour half of the heavy cream over the potatoes, followed by half of the grated cheddar cheese. Repeat the layering process with the remaining potatoes, garlic, salt, pepper, cream, and cheese.
- 10
Bake the Potatoes
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Coleslaw
- 11
Combine Vegetables
In a large bowl, combine the shredded cabbage and grated carrots. Mix well.
- 12
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 13
Mix Coleslaw
Pour the dressing over the cabbage and carrots. Toss until all the vegetables are evenly coated. Cover and refrigerate for at least 30 minutes before serving.