Fried Chicken
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Place buttermilk in a large, shallow nonreactive dish and add chicken
2
Cover and refrigerate for at least 2 hours or overnight
3
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag
4
Remove chicken pieces from buttermilk and add to bag with flour mixture
5
Shake to coat; dust off excess
6
Pour 3/4" peanut oil into a heavy skillet
7
Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer
8
Reduce heat to medium and add the chicken pieces, a few at a time
9
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
10
Drain on paper towels; serve
11
Place buttermilk in a large, shallow nonreactive dish and add chicken
12
Cover and refrigerate for at least 2 hours or overnight
13
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag
14
Remove chicken pieces from buttermilk and add to bag with flour mixture
15
Shake to coat; dust off excess
16
Pour 3/4" peanut oil into a heavy skillet
17
Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer
18
Reduce heat to medium and add the chicken pieces, a few at a time
19
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
20
Drain on paper towels; serve