Pennsylvania Amish Chicken Creole Spicy Fried Recipe
Make Pennsylvania Amish Chicken Creole Spicy Fried Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully submerged in the mixture. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate large bowl, mix together the all-purpose flour, paprika, cayenne pepper, salt, and black pepper. This will be the coating for the chicken.
- 3
Heat the Oil
In a large skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, the oil is ready.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. One piece at a time, take chicken from the buttermilk mixture, allowing excess to drip off, and dredge it in the flour mixture, ensuring it is well coated.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Allow to cool slightly before serving.