Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large, heavy-bottomed pot
- Meat mallet or rolling pin
- Wire rack
Step-by-step instructions:
1. Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
2. In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
3. Add the chicken to the buttermilk mixture, making sure each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight.
4. In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
5. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F.
6. Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
7. Dredge each chicken breast in the flour mixture, making sure it is fully coated.
8. Carefully place the chicken in the hot oil and fry for 8-10 minutes, or until golden brown and cooked through.
9. Remove the chicken from the oil and place it on a wire rack to drain any excess oil.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 38g
Protein: 38g
Sodium: 1200mg
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of chicken breasts.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add some cayenne pepper or hot sauce to the buttermilk mixture for a spicy kick.
- Use a gluten-free flour blend for a gluten-free version.
- Serve the chicken with a honey mustard or ranch dipping sauce.
Tips and tricks:
- Make sure the oil is at the right temperature before adding the chicken to ensure it cooks evenly.
- Don't overcrowd the fryer or pot, as this can lower the oil temperature and result in greasy chicken.
- Use a wire rack to drain excess oil and keep the chicken crispy.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the 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 chicken on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Mashed potatoes
- Roasted vegetables
- Coleslaw
Suggested side dishes:
- Cornbread
- Biscuits
- Mac and cheese
Troubleshooting advice:
- If the chicken is browning too quickly, reduce the heat slightly.
- If the chicken is not browning evenly, try flipping it halfway through cooking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a meat thermometer to check the temperature.
Food history:
Fried chicken has been a popular dish in the United States for centuries, with roots in African American and Southern cuisine.
Flavor profiles:
Crispy, savory, slightly tangy
Serving suggestions:
Serve the chicken hot with your favorite sides and dipping sauces.
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