Fried Chicken Recipe
Crispy fried chicken served with a side of coleslaw.
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Ingredients
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For the Fried Chicken
For the Coleslaw
Method
For the Fried Chicken
Marinate the Chicken
In a large bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Flour Mixture
In another bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Heat the Oil
In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
Fry the Chicken
Carefully place chicken pieces in the hot oil, frying in batches if necessary. Cook for 12-15 minutes or until golden brown and cooked through.
For the Coleslaw
Mix the Vegetables
In a large bowl, combine shredded cabbage and carrots.
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Combine
Pour the dressing over the cabbage and carrots, tossing to coat well. Refrigerate for at least 30 minutes before serving.