Country Mild Fried Chicken Recipe
Buttermilk Fried Chicken, Slaw, Dill Pickles, Mayo
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Ingredients
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Ingredients for Country Mild Fried Chicken
Method
Cooking Directions for Country Mild Fried Chicken
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Dredging Station
In another bowl, place the all-purpose flour. You can add a pinch of salt and pepper to the flour for extra flavor.
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Dredge the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour, shaking off the excess flour.
Fry the Chicken
Once the oil is hot, carefully place the coated chicken pieces into the oil, being careful not to overcrowd the pan. Fry for about 10-12 minutes per side or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
Prepare the Slaw
In a bowl, mix the coleslaw mix with mayonnaise to taste. Adjust seasoning as needed with salt and pepper.
Serve
Once the chicken is cooked, remove it from the oil and let it drain on paper towels. Serve the fried chicken with slaw, dill pickles, and extra mayo on the side.
