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Ingredients
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Fried Chicken Ingredients
Method
Fried Chicken Directions
- 1
Prepare the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours (or overnight for best results).
- 2
Prepare the Flour Mixture
In a separate bowl, mix together the all-purpose flour and cornstarch. This will be used for dredging the chicken.
- 3
Make the Slaw
In a large bowl, combine the shredded cabbage and carrots. Toss them together and set aside.
- 4
Make the Aioli
In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, and salt until smooth. Set aside.
- 5
- 6
Dredge the Chicken
Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 7
Fry the Chicken
Carefully place the dredged chicken pieces into the hot oil, working in batches if necessary. Fry for 10-12 minutes or until golden brown and cooked through (internal temperature of 165°F or 75°C).
- 8
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- 9
Serve
Serve the fried chicken drizzled with local honey, alongside the slaw and aioli for dipping.