3 Piece Assorted Fried Chicken Recipe
Served with 2 Sides
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Ingredients
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Chicken
Sides
Method
Preparing Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. 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 Breading
In another bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be used to coat the marinated chicken.
- 3
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). Use a thermometer to ensure the correct temperature.
Frying the Chicken
- 4
Coat the Chicken
Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, making sure it is fully coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil. Fry for about 12-15 minutes or until golden brown and the internal temperature reaches 165°F (75°C). Fry in batches if necessary, ensuring not to overcrowd the pan.
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
Preparing Sides
- 7
- 8
Prepare Gravy
In a saucepan, use the drippings from the fried chicken (if available) to create your gravy. Add flour to make a roux, then slowly whisk in chicken broth until desired consistency is reached. Season to taste.
- 9
Mix Coleslaw
In a large mixing bowl, combine shredded cabbage, carrots, and coleslaw dressing. Toss until well combined and refrigerate until serving.