CLASSIC SERIES
Golden Crispy
Fried Chicken
👨â€ğŸ³ Chef's Secret
Marinate the chicken in buttermilk for at least 4-8 hours! The lactic acid in the buttermilk breaks down the proteins, making the chicken incredibly tender and juicy inside while allowing a thicker crust to stick to the outside.
Ingredients
- 1 Whole chicken (3-4 lbs), cut into 8 pieces
- 2 cups Buttermilk
- 3 cups All-purpose flour
- 2 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- Peanut oil or vegetable oil for frying
Preparation Steps
- Marinating: Coat chicken pieces in salted buttermilk. Chill in the fridge for at least 4 hours (overnight is better).
- Seasoned Flour: In a large zip-top bag or bowl, combine flour, paprika, garlic powder, onion powder, and extra salt/pepper.
- Coating: Take each chicken piece from buttermilk, let excess drip, then shake in flour until fully coated. Press the flour in for extra flakes.
- Frying: Heat 2 inches of oil in a large heavy skillet to 350°F (175°C). Fry chicken 3-4 pieces at a time. Do not crowd the pan.
- Drain: Fry for 12-15 mins per piece until juices run clear (internal temp 165°F). Drain on a wire rack (not paper towels!) to keep them crispy.