Fried Chicken🍗
Ingredients:
4 chicken breasts, boneless and skinless
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
4 cups vegetable oil (for frying)
Directions:
Marinate the Chicken: Place the chicken breasts in a large bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best results.
Prepare the Coating: In a large shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder.
Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing to ensure a good coating. Shake off any excess flour and place the coated chicken on a plate.
Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). The oil should be hot enough that a small piece of bread dropped in will sizzle and turn golden brown in about 60 seconds.
Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain and Serve: Remove the fried chicken from the skillet and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.
Prep Time: 15 minutes | Marinating Time: 2 hours | Cooking Time: 20 minutes | Total Time: 2 hours 35 minutes
Kcal: 400 kcal per serving | Servings: 4 servings
