Martin’s Famous Whole Fried Chicken Recipe
Features 9-piece Mix Fried Chicken
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Ingredients
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Fried Chicken Ingredients
Method
Preparation Instructions
Marinate the Chicken
In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Coating
In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Dredge the Chicken
Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
Heat the Oil
In a large, deep pot or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry for 12-15 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Drain and Serve
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.