@15lyle

4 months ago

Ingredients
For the Chicken:

8-10 pieces of chicken (drumsticks, thighs, wings, or a mix)
2 cups buttermilk (or 2 cups milk mixed with 2 tbsp lemon juice or vinegar)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional, for heat)
1 tbsp hot sauce (optional)
For the Coating:

3 cups all-purpose flour
1 cup cornstarch (makes it extra crispy)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper (optional)
1 tsp baking powder (optional, for extra crispiness)
For Frying:

4-6 cups vegetable oil (or peanut oil, for better flavor and higher smoke point)
Instructions
1. Prepare the Chicken:
Clean the chicken pieces: Wash them under cold water and pat them dry with paper towels. Removing excess moisture helps the coating stick better.
2. Marinate the Chicken:
In a large bowl, mix the buttermilk with salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and hot sauce.
Add the chicken pieces to the marinade: Ensure each piece is fully submerged. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
Refrigerate for at least 4 hours: For best results, marinate the chicken overnight. This allows the buttermilk to tenderize the meat and the spices to infuse flavor deeply.
3. Prepare the Coating:
In a large bowl or a shallow dish, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.
Mix thoroughly: You want an even distribution of all the dry ingredients.
4. Coat the Chicken:
Remove the chicken from the refrigerator: Let it sit at room temperature for about 15-20 minutes. This helps the chicken cook more evenly.
Take each piece of chicken out of the marinade: Shake off any excess liquid but don't dry the chicken completely.
Dredge the chicken in the flour mixture: Press the flour onto the chicken firmly to ensure a thick, even coating. You can double-dip by dipping the floured chicken back into the buttermilk, then back into the flour mixture for an extra crispy crust.
Place the coated chicken on a wire rack: Allow it to sit for 10-15 minutes. This resting period helps the coating adhere better during frying.
5. Heat the Oil:
In a large, heavy-bottomed skillet, Dutch oven, or deep fryer, heat the oil to 350°F (175°C). Use a deep-frying thermometer to maintain a consistent temperature.
Ensure the oil is deep enough: It should be about 2-3 inches deep, enough to fully submerge the chicken pieces.
6. Fry the Chicken:
Carefully place the chicken pieces into the hot oil, skin-side down first. Don't overcrowd the pan; fry in batches if necessary.
Fry for 12-15 minutes per side: Turn the chicken halfway through cooking to ensure even browning. The internal temperature of the chicken should reach 165°F (74°C).
Check the color: The chicken should be a deep golden brown and crispy on all sides.
Drain the chicken on a wire rack or paper towels: This helps remove excess oil and keeps the crust crispy.
7. Serve:
Let the fried chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat juicy.
Serve hot with your favorite sides, such as coleslaw, mashed potatoes, cornbread, or biscuits.
Tips for Perfect Fried Chicken:
Maintain Oil Temperature: Keeping the oil at the right temperature is crucial for crispy chicken. If the oil is too hot, the outside will burn before the inside cooks. If it's too cool, the chicken will absorb more oil and become greasy.
Don't Rush the Process: Allow enough time for marinating, coating, and frying. Proper preparation makes a big difference.
Use a Thermometer: This helps ensure the chicken is fully cooked but still juicy.
Rest After Frying: Letting the chicken sit on a wire rack helps keep it crispy.
Enjoy your delicious, homemade fried chicken!

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