Chicken Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 large bone-in, skin-on chicken thighs
→ Marinade
02 -
1 cup buttermilk
03 -
1 teaspoon hot sauce (optional)
→ Coating
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon paprika
09 -
½ teaspoon cayenne pepper (adjust to taste)
10 -
Salt and black pepper to taste
→ Frying
11 -
Vegetable oil for frying (about 1 inch depth)
# Instructions:
01 -
In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
02 -
In another bowl, mix the flour, baking powder, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper until well combined.
03 -
In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 175°C (350°F).
04 -
Remove each piece of chicken from the buttermilk, allowing excess to drip off. Thoroughly coat in the seasoned flour mixture, ensuring all sides are covered. Shake off any excess flour.
05 -
Carefully lower the breaded chicken thighs into the hot oil, without overcrowding the pan. Fry for 8-10 minutes per side, until deep golden brown and internal temperature reaches 74°C (165°F).
06 -
Transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow to rest for a few minutes before serving.
07 -
Serve hot with traditional sides like mashed potatoes, coleslaw, or biscuits.
# Notes:
01 -
For maximum flavor and juiciness, marinate the chicken overnight.
02 -
Maintain oil temperature between 165-175°C (325-350°F) for optimal crispiness.