Fried Chicken
Chicken pieces coated in seasoned batter and deep-fried until crispy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, submerge the chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours, or ideally overnight, to tenderize the meat.
- 2
In a separate wide, shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly blended.
- 3
Remove a piece of chicken from the buttermilk, letting excess drip off, then press it firmly into the seasoned flour mixture until completely and thickly coated. Place on a wire rack and let rest for 15 minutes to help the crust adhere.
- 4
In a heavy-bottomed Dutch oven or deep skillet, heat the vegetable oil to a steady 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- 5
Carefully carefully fry the chicken in batches (do not crowd the pan) for 12-15 minutes, turning occasionally with tongs, until the crust is deep golden brown and crispy.
- 6
Check that the internal temperature of the thickest piece reaches 165°F (74°C). Transfer the cooked chicken to a clean wire rack set over paper towels to drain excess oil before serving.
Plan it in Listahan
Add Fried Chicken to your week, check it against your household's allergens, and build the shopping list automatically.