_Adjusts apron with a smirk_
Oh honey, let me tell you about this mouthwatering fried chicken recipe that’s going to make your family fight over the last piece! After years of perfecting this recipe (and dealing with my picky mother-in-law’s comments), I’ve finally nailed down the secret to creating that perfect, crispy-on-the-outside, juicy-on-the-inside fried chicken that’ll make you forget about those fast-food joints altogether.
First things first, here’s what you’ll need (trust me, it’s worth the grocery trip):
– 3 pounds chicken pieces (I like using a mix of thighs and drumsticks, but you do you!)
– 2 cups buttermilk
– 2 tablespoons hot sauce (I won’t judge if you add more 😉)
– 3 cups all-purpose flour
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 2 teaspoons paprika
– 1 teaspoon cayenne pepper
– Salt and black pepper to taste
– Vegetable oil for frying
Now, let’s get down to business!
1. Start by marinating your chicken in buttermilk and hot sauce for at least 4 hours (overnight if you’re a planning queen like me). This step is non-negotiable – it’s what makes the meat super tender and juicy!
1. In a large bowl, mix your flour with all those lovely seasonings. Don’t be shy with the spices – we’re not making bland chicken here, ladies and gents!
1. Remove the chicken from the buttermilk marinade (let the excess drip off) and dredge in your seasoned flour mixture. Make sure to get all those nooks and crannies covered!
Hey! If you’re loving this recipe so far, make sure to follow me on Newsbreak for more delicious recipes that’ll make your family think you secretly attended culinary school! 😘
1. Heat your oil in a large, deep skillet or Dutch oven to 350°F (I know we’re excited, but please use a thermometer – we’re making fried chicken, not chicken jerky!)
1. Carefully place your coated chicken pieces in the hot oil. Don’t overcrowd the pan – these babies need their personal space to get crispy!
1. Fry for about 12-15 minutes per side, or until golden brown and cooked through (165°F internal temperature). Pro tip: darker meat pieces might need a few extra minutes.
1. Place the fried chicken on a wire rack over paper towels to drain excess oil. Resist the urge to bite into them immediately (I know it’s hard, but those burn marks on the roof of your mouth aren’t worth it!)
The result? Perfectly crispy, seasoned-to-perfection fried chicken that’ll have everyone begging for seconds. And between us, this recipe has gotten me through countless family gatherings and potlucks with flying colors!
Y’all, I’d love to hear how this recipe turned out for you! Drop a comment below and share your fried chicken success stories (or hilarious kitchen fails – we’ve all been there!). And don’t forget to follow me on Newsbreak for more recipes that’ll make your taste buds dance! I share new recipes daily, from quick weeknight dinners to impressive weekend showstoppers.
Until next time, happy frying! 💁♀️✨
P.S. If your chicken doesn’t turn out perfect the first time, don’t sweat it! Rome wasn’t built in a day, and neither was the perfect fried chicken recipe. Keep practicing, and you’ll be a fried chicken queen (or king) in no time! 👑
