In the South, fried chicken is a tradition that’s been passed down for generations. This dish is usually made with a whole chicken that’s been cut into pieces, but you can also use chicken breasts, thighs, or drumsticks. The key to making perfect fried chicken is to get the seasoning just right, and to fry it until the skin is crisp and the meat is cooked through.
Ingredients
-1 whole chicken, cut into pieces
-1 cup all-purpose flour
-1 teaspoon paprika
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/4 teaspoon cayenne pepper
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon dried thyme
-1/4 teaspoon dried basil
-1/4 teaspoon dried oregano
-1/4 cup buttermilk
-vegetable oil, for frying
Method
1. In a large resealable plastic bag, combine the flour, paprika, salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, basil, and oregano. Seal the bag and shake to mix the ingredients.
2. Place the chicken pieces in the bag, seal it, and shake to coat the chicken with the flour mixture.
3. Pour the buttermilk into a shallow bowl. Dip each chicken piece in the buttermilk, then back in the flour mixture.
4. Pour oil into a large heavy skillet to a depth of 1/4 inch. Heat the oil over medium heat until it shimmers.
5. Add the chicken pieces to the hot oil and cook for 10 minutes. Turn the pieces over and continue cooking until the chicken is golden brown and cooked through, about 10 minutes more.
Potential changes & improvements
-If you’re looking for a healthier version of fried chicken, you can try baking it instead of frying it. Just coat the chicken in the flour mixture and bake it in a preheated oven at 425 degrees F for 25 minutes, or until the chicken is cooked through.
-For a crispy coating, you can try using a mixture of 1/2 cup all-purpose flour and 1/2 cup cornstarch.
-If you want to add some extra flavor to the chicken, try adding 1 tablespoon of your favorite seasoning blend to the flour mixture.
What other food it works well with
Fried chicken is often served with mashed potatoes, green beans, and biscuits.
Common Mistakes
-One common mistake when frying chicken is overcrowding the pan. This will cause the chicken to steam instead of fry, and the result will be soggy, not crispy, chicken. Make sure to use a large enough skillet so that the pieces of chicken are not touching.
-Another mistake is not letting the oil get hot enough before adding the chicken. The oil should be shimmering before you add the chicken to the pan. If it’s not hot enough, the chicken will absorb too much oil and be greasy.
Nutritional Information
-1 serving (1/6 of recipe)
-Calories: 400
-Fat: 20 g
-Saturated Fat: 4 g
-Cholesterol: 115 mg
-Sodium: 520 mg
-Carbohydrates: 20 g
-Fiber: 1 g
-Sugar: 2 g
-Protein: 33 g
Allergens
-Wheat
-Eggs
-Milk