You can’t beat the smell or taste of freshly fried chicken! This recipe will give you chicken that is perfectly crispy on the outside, yet tender and juicy on the inside. Serve with mashed potatoes, a side salad, or roasted brussels sprouts!
Ingredients
• 2 pounds chicken wings chicken legs, thighs, or chicken breast
• 2 cups buttermilk
• 2 eggs
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• vegetable oil for frying
Directions
Step 1 – Prepare the chicken: Wash the chicken and pat it dry with paper towels.
Step 2 – Prepare the buttermilk mixture and flour: To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
Step 3 – Dredge the chicken: First, dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it’s coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.
Step 4 – Set up frying station: Add enough oil to a deep skillet or Dutch oven, at least an inch deep, and heat over medium-high heat until it reaches 350 F degrees. It should take about 15 minutes.
Step 5 – Fry the chicken: Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1-inch space in between them. For 1 lb of chicken, you will have to do this in 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees or a total of 12 to 15 minutes.
Step 6 – Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.
Time: 45 minutes
Yield: 4 servings
Origen: Buttermilk Fried Chicken
