Fried Chicken Recipe
One half of our country style fried chicken. For all white meat chicken add $0.99
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Ingredients
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Chicken
Breading
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, salt, black pepper, and paprika. Mix well.
- 2
Marinate the Chicken
Add the cut chicken pieces to the buttermilk mixture, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Breading
- 3
Combine Dry Ingredients
In a separate large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper until well combined.
Coating and Frying
- 4
Heat the Oil
In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Chicken
Remove the marinated chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches for about 10-15 minutes, turning occasionally until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain the Chicken
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.