Yummy Fried chicken
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
Start by placing the chicken pieces in a large bowl and pour the buttermilk over them. Add garlic powder.
onion powder, paprika, thyme, salt, and pepper, stirring to combine. Cover and refrigerate for several hours or overnight for the best flavor.
While the chicken is marinating, prepare the coating by mixing the flour, garlic powder, onion powder, paprika, thyme, salt, and black pepper in a large shallow dish or bowl. This mix will give the chicken a well-seasoned and crispy exterior.
Once the chicken has marinated, remove it from the fridge and let it come to room temperature for even cooking.
Carefully shake off any excess marinade before dredging each piece in the seasoned flour mixture, pressing lightly to ensure the coating sticks well.
Heat the vegetable oil in a deep pot or skillet to around 350°F. Use enough oil so the chicken pieces can be fully or mostly submerged during frying. Be cautious and always fry in batches to avoid overcrowding the pan.
Gently place the coated chicken into the hot oil. Fry each piece until golden brown and crispy, turning occasionally for even coloring.
Cooking time may vary depending on the size of the chicken, but each piece should be cooked through with an internal temperature of 165°F.
When done, remove the chicken and let it rest on a wire rack or paper towel-lined tray. This helps drain excess oil and keeps the crust crisp. Avoid stacking the pieces immediately after frying.
Once all chicken is fried and rested, garnish with chopped fresh parsley and lemon wedges if desired. Serve hot and enjoy with your favorite sides like mashed potatoes, coleslaw, or cornbread.
How to Make
