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Fried Chicken

Fried Chicken recipe image
This classic American fried chicken delivers on comfort food cravings with its shatteringly crisp exterior and juicy, tender meat inside. The secret lies in a well-seasoned flour dredge and proper frying temperature, ensuring every bite is flavorful without being greasy. Perfect for casual weeknight dinners, potlucks, or pairing with coleslaw and biscuits. It&# 226;ÂÂs a timeless dish that brings everyone to the table, offering that satisfying crunch and home-style warmth that feels like a hug in every serving.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1266.8
Description
This classic American fried chicken delivers on comfort food cravings with its shatteringly crisp exterior and juicy, tender meat inside. The secret lies in a well-seasoned flour dredge and proper frying temperature, ensuring every bite is flavorful without being greasy. Perfect for casual weeknight dinners, potlucks, or pairing with coleslaw and biscuits. It&# 226;ÂÂs a timeless dish that brings everyone to the table, offering that satisfying crunch and home-style warmth that feels like a hug in every serving.
Ingredients
  • 4 chicken pieces (thighs, drumsticks, or breasts)
  • 1 all-purpose flour
  • 1 salt
  • 1 black pepper
  • 1 paprika
  • 1/2 garlic powder
  • 1/2 onion powder
  • 1 buttermilk
  • 1 large egg
  • 4 vegetable oil for frying
Directions
  1. 1
    Whisk together buttermilk and egg in a shallow bowl until well combined.
  2. 2
    In a separate large bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder.
  3. 3
    Dip each piece of chicken into the buttermilk mixture, ensuring it is fully coated.
  4. 4
    Transfer the wet chicken to the flour mixture, pressing firmly to coat thickly. Let excess flour shake off.
  5. 5
    Place coated chicken on a wire rack and let rest for 15 minutes to help the coating adhere.
  6. 6
    Heat vegetable oil in a heavy-bottomed skillet or Dutch oven to 350ðF (175ðC).
  7. 7
    Carefully place chicken pieces in the hot oil, skin-side down if applicable. Do not overcrowd the pan.
  8. 8
    Fry for 6-7 minutes per side, or until internal temperature reaches 165ðF (74ðC) and coating is golden brown.
  9. 9
    Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  10. 10
    Let rest for 5 minutes before serving to allow juices to redistribute.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1266.8kcal
% Daily Value *
Total Fat 97.5g150%
Saturated Fat 16.7g84%
Cholesterol 132.2mg45%
Sodium 669.5mg28%
Total Carbohydrate 52.3g18%
Dietary Fiber 6.1g25%
Sugars 0.8g
Protein 45.8g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy skin, pat the chicken dry with paper towels before dipping in buttermilk.

If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Maintain oil temperature between 325ðF and 350ðF. If too hot, the outside burns before the inside cooks; if too cool, the chicken absorbs too much oil.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375ðF for 10-15 minutes to restore crispiness.

Add cayenne pepper to the flour mixture for a spicy kick.

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Read it online: https://www.chefs-mate.com/recipe/fried-chicken-18/