Description
Crispy, golden fried chicken with juicy, flavorful meat and a seasoned crunchy coating.
Ingredients
- 1 kg chicken pieces
- 500 ml buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 250 g all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil, for frying
Instructions
- Place the chicken pieces in a large bowl and pour over the buttermilk. Add 1 teaspoon salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well and refrigerate for at least 2 hours.
- In a separate bowl, combine the flour, baking powder, and remaining salt.
- Remove each chicken piece from the buttermilk, letting excess drip off, then coat thoroughly in the seasoned flour.
- Heat about 5 cm of vegetable oil in a deep, heavy-bottomed pan to 175°C.
- Carefully add the chicken in batches, avoiding overcrowding the pan.
- Fry for about 12–15 minutes, turning occasionally, until deeply golden and the chicken reaches an internal temperature of 74°C.
- Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
- Let rest for a few minutes before serving.
Notes
- Do not overcrowd the pan, as this can lower the oil temperature and make the chicken greasy.
- Use a thermometer to ensure the chicken reaches 74°C internally.
- A wire rack helps keep the coating crisp while the chicken drains.
- Adjust the cayenne pepper to taste for more or less heat.
- Prep Time: 15 minutes, plus 2 hours marinating
- Cook Time: 12–15 minutes per batch
- Category: Main Course
- Method: Deep Frying
- Cuisine: American