Introduction:

Indulge in the ultimate comfort food experience with Buttermilk Fried Chicken – a recipe that promises a perfect balance of crispy, golden-brown exterior and juicy, flavorful interior. The magic lies in the buttermilk marinade, imparting tenderness and a hint of tanginess to each succulent piece of chicken. Get ready to savor the crispy goodness of homemade fried chicken that will leave everyone craving for more!

Ingredients:

For Buttermilk Marinade:

  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For Coating:

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • Salt and black pepper to taste

For Frying:

  • Vegetable oil for frying

For Garnish (Optional):

  • Fresh parsley, chopped
  • Lemon wedges

Instructions:

Preparing the Buttermilk Marinade:

  1. Creating the Marinade:
    • In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. This forms the flavorful buttermilk marinade.
  2. Marinating the Chicken:
    • Submerge the chicken pieces in the buttermilk marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor.

Coating the Chicken:

  1. Mixing Coating Ingredients:
    • In a separate bowl, combine flour, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create the coating mixture.
  2. Coating the Chicken:
    • Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the coating mixture, pressing gently to adhere the coating.
  3. Resting Period:
    • Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying.

Frying the Chicken:

  1. Heating the Oil:
    • In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
  2. Frying in Batches:
    • Carefully place a few pieces of coated chicken into the hot oil, ensuring they are not overcrowded. Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown crust.
  3. Draining Excess Oil:
    • Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Serving:

  1. Resting Period:
    • Allow the fried chicken to rest for a few minutes before serving.
  2. Garnishing (Optional):
    • Garnish with chopped fresh parsley and serve with lemon wedges for a burst of freshness

 

 

 

 

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