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Crispy Fried Chicken
Created by: Howcan Team
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 4 hours, or overnight for best results.
- In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, shaking off any excess.
- Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Carefully add the chicken pieces in batches, being careful not to overcrowd the pot.
- Fry the chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack set over a baking sheet to drain and cool slightly before serving.
Fried chicken has a rich history, with roots in Southern cuisine and African American culinary traditions. The dish is believed to have originated in the American South, where it became a staple in the 19th century. Renowned chefs like Edna Lewis and Thomas Keller have put their own spin on this classic comfort food. The key to perfect fried chicken lies in the seasoning and the crispy, golden-brown crust. While there are countless variations, the most important elements are the use of buttermilk for tenderizing the chicken and a well-seasoned flour coating. Today, some of the best fried chicken can be found in iconic Southern restaurants like Willie Mae's Scotch House in New Orleans.
40 min
4
450 calories
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