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Ingredients
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Fried Chicken Ingredients
Method
Fried Chicken Directions
- 1
Brining the Chicken
In a large bowl, dissolve salt in water to create the brine. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
- 2
Preparing the Buttermilk Marinade
After brining, rinse the chicken under cold water and pat dry. In a separate bowl, combine buttermilk, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Add the chicken to the buttermilk mixture, ensuring all pieces are coated. Marinate for at least 1 hour, ideally overnight.
- 3
Battering the Chicken
In a shallow dish, add the flour and season with a pinch of salt and additional paprika if desired. Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated.
- 4
Frying the Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook for 12-15 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
- 5
Draining and Serving
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.
