Directions
-
Prep the Chicken: Soak the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator. This tremendous step will not only tenderize the chicken but also infuse it with flavor.
-
Make the Coating: In a large bowl, combine flour, salt, pepper, and any additional seasonings you wish to incorporate, such as garlic or onion powder. Mixing these dry ingredients well will ensure a uniform flavor throughout the chicken.
-
Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess liquid to drip off. This is a crucial part of the process. Coat each piece thoroughly in the flour mixture, ensuring every nook and cranny is covered for the perfect crunch.
-
Heat the Oil: In a deep frying pan, heat oil over medium-high heat. The oil should be hot enough that a small piece of flour sizzles when dropped in; this indicates it is ready for frying.
-
Fry the Chicken: Fry the chicken in batches to avoid overcrowding in the pan. Cook until the chicken is golden brown and cooked through, about 10-15 minutes depending on the size of the pieces. Flip the chicken halfway through for even cooking. The tremendous aroma will fill your kitchen, teasing your taste buds.
-
Drain and Serve: Once cooked, remove the chicken from the oil and drain on paper towels. Serve hot, perhaps with a side of mashed potatoes or coleslaw for a classic meal.
Continue reading on the next page 👇👇