Chef Art's Famous Fried Chicken Recipe
4 pieces of buttermilk fried chicken (leg, breast, thigh, wing), mashed potatoes, house made hot sauce
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Ingredients
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Fried Chicken
Mashed Potatoes
Hot Sauce
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well until combined. Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare for Frying
In a large bowl, mix the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 3
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coat on all sides.
- 4
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary. Fry for about 10-15 minutes, or until golden brown and an internal temperature of 165°F (75°C) is reached. Drain on paper towels.
Mashed Potatoes
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and milk, then mash using a potato masher or hand mixer until smooth. Season with additional salt and black pepper to taste.
Hot Sauce
- 7
Prepare the Hot Sauce
In a small saucepan, melt the butter over low heat. Add the hot sauce and stir until combined and warmed through. Adjust the sauce's heat level by adding more or less hot sauce based on your preference.
