Ingredients with Measurements:
- 2 lbs chicken pieces (legs, thighs, wings)
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 2 cups buttermilk
- Vegetable oil for frying
Special equipment needed:
- Large deep skillet or Dutch oven
- Tongs
- Wire rack
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
2. In another bowl, pour the buttermilk.
3. Dip each chicken piece in the buttermilk, then coat it in the flour mixture. Shake off any excess flour.
4. Heat about 2 inches of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F.
5. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Fry for about 10-12 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.
6. Use tongs to remove the chicken from the skillet and place it on a wire rack to drain any excess oil.
7. Serve hot with your favorite sides.
- Time:
Preparation time: 20 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oil temperature: 350°F
- Internal temperature of chicken: 165°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 30g
- Protein: 40g
Substitutions for ingredients:
- You can use chicken breasts instead of chicken pieces, but adjust the cooking time accordingly.
- If you don't have buttermilk, you can make a substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice.
Variations:
- Add some hot sauce or cayenne pepper to the buttermilk for a spicier chicken.
- Use different spices in the flour mixture, such as thyme, oregano, or chili powder.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken, otherwise the coating will become soggy.
- Don't overcrowd the skillet, as this will lower the oil temperature and make the chicken greasy.
- Use a wire rack to drain the excess oil from the chicken and keep it crispy.
Storage instructions:
- Store leftover chicken 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 oven at 350°F for about 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, such as parsley or cilantro
- Lemon wedges
Pairings:
- Mashed potatoes
- Coleslaw
- Corn on the cob
Suggested side dishes:
- Mac and cheese
- Biscuits
- Green beans
Troubleshooting advice:
- If the coating is falling off the chicken, make sure you shake off any excess flour before frying.
- If the chicken is not cooked through, lower the heat and cook it for a few more minutes.
Food safety advice:
- Always use a meat thermometer to check that the chicken is cooked through.
- Wash your hands and all utensils thoroughly after handling raw chicken.
Food history:
- Fried chicken has been a popular dish in the Southern United States for centuries, and is often associated with African-American cuisine.
Flavor profiles:
- The crispy coating is savory and slightly spicy, while the chicken itself is juicy and tender.
Serving suggestions:
- Serve the chicken with your favorite sides and some cold drinks, such as sweet tea or lemonade.
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