Fried Chicken With Yucca Recipe
Fried chicken on the bone with yucca.
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Ingredients
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Fried Chicken
Yucca
Method
Fried Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize the chicken and enhance flavor.
- 2
Prepare the Flour Mixture
In another bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- 3
Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, making sure 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
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Let it rest for a few minutes before serving.
Yucca Preparation
- 7
Prepare the Yucca
Peel the yucca root and cut it into 2-3 inch pieces. Make sure to remove the tough center core.
- 8
- 9
Drain and Serve
Once cooked, drain the yucca and let it cool slightly. Serve warm with lime wedges on the side for squeezing over the top.
