Fried Chicken Recipe
Served hot or cold this fried chicken recipe is a winner! The key is marinating it overnight in buttermilk.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2bone-in, skin-on chicken breasts (or thighs)
- For the Marinade:
- 2cups cultured buttermilk
- 1tablespoon hot paprika
- 1tablespoon salt
- For the Coating:
- ½cup all-purpose flour
- 2teaspoons hot paprika
- 2teaspoons salt
- ½teaspoon black pepper
Instructions
Step 1
Thoroughly mix marinade ingredients in a zippered plastic bag, add chicken, and refrigerate 12 - 24 hours, turning occasionally to ensure coverage.Step 2
Mix coating ingredients in a zippered plastic bag and shake well. Empty into a deep bowl or square baking dish.Step 3
Remove chicken from marinade, shake off excess marinade, then dredge in coating.Step 4
Set chicken aside on a plate and allow to rest for 30 minutes in a refrigerator.Step 5
Heat 1/2 to 1 inch of oil in a medium, straight-sided, lidded skillet over medium-high heat.Step 6
Once oil is hot, re-dredge chicken in coating, shake off excess and add to skillet (skin-side down).Step 7
Cook for four minutes or until a light golden brown.Step 8
Turn chicken over, reduce temperature to low, cover and cook 15 to 20 minutes more. Ideally, cook until an instant-read thermometer registers 150 F for breasts or 155 F for thighs.Step 9
Remove cover, increase heat to medium-high, and turn over again. Cook another 5 minutes until coating is crisp and mahogany brown.Step 10
Drain on a plate on paper towels or drying racks above tinfoil lined baking sheets.