FRIED CHICKEN

Virginia Carpenter

By
@Irene41

I used a different oil


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Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 qt
buttermilk
31/2 lb
chicken
2 c
flour
1 Tbsp
paprika
1 tsp
cayenne pepper
2 tsp
kosher salt
1 tsp
garlic powder
freshly ground pepper
oil for frying

Directions Step-By-Step

1
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
2
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
3
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern