Aunt Bertha’s Fried Chicken Recipe
seasoned and deep fried dark meat with choice of 2 sides. ** feel free to request & enjoy an all-white meat plate for a $7 surcharge. **
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Ingredients
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Chicken Marinade
Breading
Frying
Sides
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder.
- 2
Marinate the Chicken
Add the dark meat chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Breading
- 3
Mix the Breading
In a separate bowl, whisk together all-purpose flour, paprika, cayenne pepper, salt, and black pepper until well combined.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil to 350°F (175°C).
- 5
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, shaking off any excess flour.
- 6
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil. Fry in batches if necessary, ensuring not to overcrowd the pan. Cook for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain the Chicken
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Serving
- 8
Prepare the Sides
Serve the fried chicken with mashed potatoes and coleslaw on the side. Feel free to offer an all-white meat plate for an additional charge.
- 9
Enjoy!
Serve hot and enjoy your Aunt Bertha’s Fried Chicken with your choice of sides.