This fried chicken recipe is a delicious, tasty treat that you can make right at home. Be sure to save some for leftovers, cold fried chicken was this individual’s fond food memory; maybe you’ll enjoy it too!
Yield: 6 servings
Prep time: 15 minutes
Cook time: 20 minutes
- 6 chicken thighs
- 6 chicken drumsticks
- Vegetable oil, for frying chicken
- 6 cups all-purpose flour
- 5 tbsp salt
- 4 tbsp black pepper, ground
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne pepper
- 2 cups buttermilk
- Preheat your oil, in either a heavy pan on the stove or a deep fryer, to 325°F.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
- Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
- Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
- Take your thighs and drumsticks, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
- Take the thighs and drumsticks that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken is very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place them in your hot oil.
- When you place the last piece into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
- After 15 minutes, take a probe thermometer and check the temperature of the meat. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
Recipe from Food Network. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.