Chicken Fried Chicken Recipe
Hand-breaded and fried to a golden brown. Topped with lettuce, tomato, pickle and onion.
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Ingredients
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Chicken Marinade
Breading Mixture
Frying
Toppings
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Breading the Chicken
- 3
Prepare Breading Mixture
In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Coat Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the breading mixture, pressing lightly to ensure even coating. Shake off excess flour.
Frying the Chicken
- 5
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; it should sizzle immediately.
- 6
Fry Chicken
Carefully place the breaded chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain Chicken
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
