Fried Chicken Recipe
Marinated chicken breast breaded, fried and served with a fresh oregano-citrus cream sauce
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Ingredients
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Chicken Marinade
Breading
Frying
Oregano-Citrus Cream Sauce
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.
- 2
Marinate the Chicken
Add the chicken breasts to the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
Breading
- 3
Prepare the Breading Mixture
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Bread the Chicken
Remove the marinated chicken from the buttermilk. Allow excess marinade to drip off, then dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Set aside on a plate.
Frying
- 5
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Oregano-Citrus Cream Sauce
- 8
Prepare the Sauce
In a small bowl, combine the sour cream, fresh oregano, lemon juice, orange juice, salt, and black pepper. Mix until smooth.