1/2 Golden Fried Chicken Recipe
Served with french fries & slaw
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Ingredients
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Chicken Marinade
Breading
French Fries
Coleslaw
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
Frying the Chicken
- 3
Heat the Oil
In a large deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Bread the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the breading mixture, pressing it on to ensure it sticks.
- 5
Fry the Chicken
Carefully place the breaded chicken pieces into the hot oil, being mindful not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Rest
Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest while you prepare the fries.
French Fries Preparation
- 7
Prepare the Fries
Rinse the cut potatoes in cold water to remove excess starch. Pat them dry with paper towels.
- 8
Fry the Potatoes
In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the fries in batches, frying for 5-7 minutes or until golden brown. Remove and drain on paper towels.
- 9
Season the Fries
Sprinkle the fried potatoes with salt while they’re still hot.
Coleslaw Preparation
- 10
Make the Coleslaw
In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well mixed. Let rest for at least 15 minutes before serving.
