Fried Chicken Recipe
Buttermilk fried chicken served with mashed potatoes and gravy.
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Ingredients
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Chicken Marinade
Fried Chicken Coating
Mashed Potatoes
Gravy
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Fried Chicken Coating
- 3
Prepare the Coating
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Coat the Chicken
Remove the chicken pieces from the marinade, allowing excess marinade to drip off. Dredge each piece in the flour mixture, ensuring they are well coated.
Fried Chicken Cooking
- 5
Heat Oil
In a large heavy-bottomed skillet or deep fryer, heat about 2 inches of oil to 350°F (175°C).
- 6
Fry the Chicken
Carefully add the chicken pieces to the hot oil, frying in batches if necessary. Cook for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- 7
Drain the Chicken
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Mashed Potatoes
- 8
- 9
Gravy
- 10
Make the Gravy
In a saucepan, combine the chicken drippings and flour over medium heat. Whisk constantly for about 2 minutes until golden.
- 11
Add Broth
Gradually whisk in the chicken broth, continuing to whisk until the mixture thickens. Season with salt and black pepper to taste.
