Yummy Fried chicken
Savor the ultimate comfort food experience with Buttermilk Fried Chicken, a recipe that promises the ideal ratio of juicy, delicious inside to crispy, golden-brown outside. The buttermilk marinade works its magic by giving each luscious piece of chicken softness and a touch of acidity. Prepare to enjoy the deliciously crispy, home-cooked fried chicken that will leave everyone wanting more!
Ingredients:
For Buttermilk Marinade:
2 cups buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt and black pepper to taste
For Coating:
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried thyme
Salt and black pepper to taste
For Frying:
Vegetable oil for frying
For Garnish (Optional):
Fresh parsley, chopped
Lemon wedges
Instructions:
Preparing the Buttermilk Marinade:
Creating the Marinade:
In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. This forms the flavorful buttermilk marinade.
Marinating the Chicken:
Submerge the chicken pieces in the buttermilk marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor.
Coating the Chicken:
Mixing Coating Ingredients:
In a separate bowl, combine flour, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create the coating mixture.
Coating the Chicken:
Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the coating mixture, pressing gently to adhere the coating.
Resting Period:
Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying.
Frying the Chicken:
Heating the Oil:
In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
Frying in Batches:
Carefully place a few pieces of coated chicken into the hot oil, ensuring they are not overcrowded. Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown crust.
Draining Excess Oil:
Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serving:
Resting Time: Before serving, let the fried chicken sit for a few minutes.
Garnishing (Optional): For a pop of freshness, top with freshly chopped parsley and serve with lemon wedges.
Have fun