Crispy Chicken Recipe
Served with mashed potatoes and seasonal vegetables.
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Ingredients
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Crispy Chicken
Mashed Potatoes
Seasonal Vegetables
Method
Crispy Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Whisk until smooth. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare for Frying
Remove the marinated chicken from the refrigerator. In a shallow bowl, place the all-purpose flour. Dredge each piece of chicken in the flour, shaking off any excess.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Carefully add the dredged chicken breasts to the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and place on a paper towel-lined plate to drain.
Mashed Potatoes
- 5
- 6
Seasonal Vegetables
- 7
Prepare the Vegetables
Wash and cut the carrots, zucchini, and bell pepper into bite-sized pieces.
- 8
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the vegetables and sauté for about 5-7 minutes, or until tender. Season with salt and pepper to taste.