Chicken Fried Chicken Recipe
marinated and fried springer mountain chicken breast, mashed potatoes, roasted brussels, black pepper gravy
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk with salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a shallow dish, mix together the all-purpose flour and cornstarch. Season with additional salt and black pepper to taste.
- 3
Preheat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken in the hot oil, cooking in batches if necessary. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Roast the Brussels Sprouts
While the chicken is frying, preheat the oven to 425°F (220°C). Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, until golden and crispy.
- 7
Serve
Place the fried chicken on a plate, serve with a generous helping of mashed potatoes and roasted Brussels sprouts. Drizzle with black pepper gravy before serving.
