Fried Chicken & Spaghetti Recipe
One quarter of a chicken served with spaghetti, no potato choice.
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Ingredients
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Fried Chicken
Spaghetti
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, and black pepper. Add the chicken quarters, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
- 3
Heat the Oil
In a deep frying pan or large skillet, heat the cooking oil over medium-high heat until it reaches about 350°F (175°C).
- 4
Coat and Fry the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture until fully coated. Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 5
Drain the Chicken
Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Spaghetti
- 6
Cook the Spaghetti
In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- 7
Prepare the Sauce
While the spaghetti is cooking, heat the marinara sauce in a saucepan over medium heat until warmed through.
- 8
Drain and Combine
Once the spaghetti is cooked, drain it in a colander and return it to the pot. Add 1 tablespoon of olive oil and toss to prevent sticking. Pour the warmed marinara sauce over the spaghetti and mix well.
- 9
Serve
Plate the spaghetti and top with grated Parmesan cheese. Serve alongside the fried chicken quarters. Garnish with fresh basil if desired.