Basic Fried Chicken

Basic Fried Chicken
Yield
4 servings
Yield
4 servings
Basic Fried Chicken
Yield
4 servings
Yield
4 servings
Ingredients
  • 1/2quart buttermilk
  • 1each chicken leg and thighskin-on
  • 1cup all-purpose flour
  • 1tablespoon paprika
  • 1teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 2teaspoons garlic powder
  • 3teaspoons kosher salt
  • 1teaspoon Freshly ground pepper
  • peanut oilfor frying
Yield:
Instructions
  1. NOTE: This recipe is for 4 servings. You may marinade and flour/bread your chicken as a group, but fry individually.
  2. Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 30 minutes. The longer the soak the better.
  3. Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a stainless steal bowl. Note: Chicken wings may go directly into the fryer without breading. Cooking times will vary from the breasts.
  4. Remove chicken pieces from buttermilk and add to flour mixture. If you choose you may dip the chicken back into the buttermilk and then back into the flour mixture. this will give a deeper coating. dust off excess flour.
  5. If using a deep fryer, fry at 315 degrees for 10 to 12 minutes or until the internal temperature reaches 160 degrees.
  6. If not using a deep fryer pour peanut or vegetable oil into a heavy skillet or pot with enough oil to either completely cover or partially cover the chicken.
  7. Heat oil over medium-high heat until it registers 315-320° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
  8. Note: If your chicken is getting too brown too quickly, then you may finish your chicken in the oven.