Fried Chicken
🛒 Ingredients
- 3-4 lbs Chicken pieces (thighs, drumsticks, and breasts) 🍗
- 2 cups All-purpose flour 🌾
- 2 cups Buttermilk (the secret to tender meat!) 🥛
- 1 tbsp Salt & 1 tbsp Black pepper 🧂
- 1 tbsp Paprika & 1 tbsp Garlic powder ✨
- 1 tsp Cayenne pepper (for just a little hint of heat!) 🌶️
- Vegetable oil for frying 🍳
👩🍳 Instructions
- The Brine: Place your chicken pieces in a large bowl and cover them with buttermilk. Let them soak in the fridge for at least 1 hour (or overnight for the juiciest results!). 🥛❄️
- The Breading: In a large brown paper bag or a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and cayenne. Shake or whisk to mix well. 🌾✨
- Coat the Chicken: Take the chicken from the buttermilk one piece at a time, let the excess drip off, and dredge it thoroughly in the flour mixture. Press the flour into the chicken to ensure a thick crust! 🍗👐
- Heat the Oil: Fill a large, heavy skillet or Dutch oven with about 1 inch of oil. Heat to 350°F (175°C). 🌡️🔥
- Fry to Perfection: Carefully place chicken pieces into the hot oil. Do not overcrowd the pan! Fry for 12–15 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F. ⏲️🍗
- Drain: Remove the chicken and let it rest on a wire rack or paper towels for 5 minutes before serving to keep that crunch! 🏗️💨
🔥 Pro Tips:
- Double Dip: For an extra-thick, “extra-crunchy” crust, dip the floured chicken back into the buttermilk and then into the flour a second time! 🎯✨
- Lemon Squeeze: Serving with fresh lemon wedges adds a bright, zesty contrast to the rich, savory flavors! 🍋😋
