Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be used to coat the marinated chicken.
- 3
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).
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry for about 10-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and let it drain on a wire rack or paper towels. Serve hot with lemon sweet & sour sauce.
