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Ingredients
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Fried Chicken
French Fries
Apple Sauce
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken legs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to combine.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken legs from the marinade, allowing excess buttermilk to drip off. Dredge each leg in the flour mixture, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken legs into the hot oil. Fry in batches, if necessary, for about 12-15 minutes, turning occasionally until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- 6
Drain and Serve
Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.
French Fries
- 7
Prepare the Potatoes
Peel and cut the potatoes into thin strips or wedges, depending on your preference.
- 8
Heat the Oil for Frying
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy.
- 10
Season and Serve
Remove the fries from the oil and place them on paper towels to drain. Season with salt to taste and serve alongside the fried chicken.
Apple Sauce
- 11
Prepare the Apples
Peel, core, and chop the apples into small pieces.
- 12
Cook the Apples
In a medium saucepan, combine the chopped apples and water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the apples are soft.
- 13
- 14
Cool and Serve
Let the apple sauce cool slightly before serving. It can be served warm or chilled.
