Easy Fried Chicken

★Ingredients

4 chicken thighs (bone-in, skin-on) or 4 drumsticks

1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar or lemon juice)

1 teaspoon paprika

1 teaspoon garlic powder

1 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for heat)

Vegetable oil for frying

Southern Strawberry Pineapple Punch Bowl Cake

Delicious recipe: Beef Tips with Mushroom Sauce

★Instructions

1. Marinate the Chicken:

• Place the chicken pieces in a bowl and cover them with the buttermilk. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for best results.

1. Prepare the Coating:

• In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

1. Coat the Chicken:

• Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, making sure to coat it well on all sides. Press the flour onto the chicken to ensure it adheres well.

1. Heat the Oil:

• In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature, or test with a small piece of bread—it should sizzle and turn golden in about 1 minute.

1. Fry the Chicken:

• Carefully place the chicken pieces in the hot oil, skin side down. Do not overcrowd the pan; you may need to fry in batches. Fry the chicken for about 10-12 minutes per side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.

1. Drain and Serve:

• Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes before serving to ensure the juices redistribute.

Tips:

• For extra crispiness, double dredge: Dip the chicken back into the buttermilk and coat it again in the flour mixture before frying.
• Use a thermometer: Ensuring the oil is at the right temperature and the chicken is cooked through will yield the best results.
• Rest the chicken: Allowing the chicken to rest for a few minutes after frying will help it retain its juiciness.

Enjoy!