Fried Chicken Recipe
4 pieces of juicy bone-in fried chicken, served picnic style, served with fries and coleslaw. No piece selection available.
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Ingredients
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Fried Chicken
Fries
Coleslaw
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, salt, and pepper. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare the Coating
In another bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Whisk until well combined.
- 3
Heat the Oil
In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken in hot oil. Fry the chicken in batches, ensuring not to overcrowd the pot. Cook for about 12-15 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain and Serve
Remove chicken from oil and place on a paper towel-lined plate to drain excess oil. Let rest for a few minutes before serving.
Fries
- 7
Prepare the Potatoes
Peel the potatoes and cut them into evenly sized sticks or wedges.
- 8
Heat the Oil
In a separate pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potato sticks to the hot oil in batches. Fry until they are golden brown, about 5-7 minutes.
- 10
Drain and Season
Remove fries from the oil and place on a paper towel-lined plate to drain. Season with salt to taste while still hot.
Coleslaw
- 11
Prepare the Vegetables
Thinly slice the green cabbage and grate the carrot. Combine them in a large bowl.
- 12
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt until smooth.
- 13
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss until well coated. Cover and refrigerate for at least 30 minutes before serving.