Fried Chicken Recipe
Fried herbs, housemade hot sauce, lemon
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Ingredients
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Chicken Marinade
Breading
Frying
Herb Garnish
Hot Sauce
Serving
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, black pepper, and hot sauce. Mix well.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading
- 3
Prepare the Breading
In another bowl, mix together the all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
- 4
Coat the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place the coated chicken on a baking rack and let it rest for 15 minutes.
Frying
- 5
Heat the Oil
In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 12-15 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.
Herb Garnish
- 8
Fry the Herbs
In the remaining hot oil, fry the fresh herbs until crispy, about 1-2 minutes. Remove and drain on paper towels.
Hot Sauce
- 9
Prepare the Hot Sauce
In a blender, combine the hot peppers, garlic cloves, apple cider vinegar, salt, and sugar. Blend until smooth, adjusting salt and sugar to taste.
