Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 cups buttermilk
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Large skillet or deep fryer
- Tongs
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. Pour the buttermilk into a separate bowl.
3. Dip each chicken piece into the buttermilk, then coat it in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F.
5. Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet or fryer.
6. Fry the chicken for 12-15 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crispy.
7. Use tongs to remove the chicken from the oil and place it on a wire rack to drain any excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes per batch
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 30g
Carbohydrates: 25g
Sodium: 800mg
Substitutions for ingredients:
- Regular milk can be used instead of buttermilk.
- Cornstarch can be used instead of flour for a gluten-free option.
Variations:
- Add hot sauce to the buttermilk for a spicy kick.
- Use different spices, such as thyme or rosemary, for a different flavor profile.
Tips and tricks:
- Let the chicken sit in the buttermilk for at least 30 minutes before coating it in the flour mixture for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
- Don't overcrowd the skillet or fryer, as this can cause the oil temperature to drop and result in soggy chicken.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat fried chicken, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried chicken on a platter with a side of coleslaw and cornbread for a classic Southern meal.
Garnishes:
Garnish the fried chicken with chopped fresh herbs, such as parsley or cilantro, for a pop of color and flavor.
Pairings:
Pair the fried chicken with mashed potatoes and gravy, macaroni and cheese, or collard greens for a hearty meal.
Suggested side dishes:
- Coleslaw
- Cornbread
- Biscuits
- Green beans
- Sweet potato fries
Troubleshooting advice:
- If the coating is not sticking to the chicken, try dipping it in the buttermilk again before coating it in the flour mixture.
- If the chicken is not crispy, make sure the oil temperature is hot enough and that the chicken is not overcrowding the skillet or fryer.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked through.
- Use caution when working with hot oil to avoid burns.
Food history:
Aunt Jemima's Fried Chicken is a classic Southern dish that has been enjoyed for generations.
Flavor profiles:
The fried chicken is crispy on the outside and juicy on the inside, with a savory and slightly spicy flavor from the seasoning.
Serving suggestions:
Serve the fried chicken with your favorite Southern sides for a delicious and comforting meal.
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