Rye Recipe
Expect to see a cold fried chicken too!
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Ingredients
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Fried Chicken
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix the all-purpose flour, rye flour, and a pinch of salt. Set aside.
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour and rye mixture until fully coated.
- 5
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 15-18 minutes or until golden brown and cooked through, turning occasionally.
- 6
Drain and Cool
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Allow to cool to room temperature before serving.