Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 cup buttermilk
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Wire rack
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
2. Pour the buttermilk into another bowl.
3. Dip each piece of chicken into the buttermilk, then coat it in the flour mixture. Shake off any excess flour.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Working in batches, carefully place the chicken in the hot oil and fry for 6-8 minutes, or until golden brown and cooked through.
6. Use a slotted spoon to transfer the chicken to a wire rack lined with paper towels to drain any excess oil.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- You can use chicken breasts instead of chicken thighs.
- If you don't have buttermilk, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar.
Variations:
- Add some hot sauce to the buttermilk for a spicier version.
- Use different spices to change the flavor profile of the chicken.
Tips and tricks:
- Make sure the oil is at the right temperature before adding the chicken to prevent it from becoming greasy.
- Don't overcrowd the pot when frying the chicken to ensure even cooking.
- Use a wire rack to drain the excess oil from the 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 the fried chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried chicken on a platter with some dipping sauces on the side.
Garnishes:
Garnish the fried chicken with some chopped parsley or green onions.
Pairings:
This fried chicken goes well with mashed potatoes, coleslaw, or mac and cheese.
Suggested side dishes:
- Mashed potatoes
- Coleslaw
- Mac and cheese
- Cornbread
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat of the oil or fry it for a longer time.
- If the chicken is too greasy, make sure the oil is at the right temperature and don't overcrowd the pot.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a deep-fry thermometer to monitor the temperature of the oil.
- Handle the hot oil carefully to avoid burns.
Food history:
Kawachi Bankan Fried Chicken is a popular dish in Japan, inspired by the Southern-style fried chicken from the United States.
Flavor profiles:
This fried chicken is crispy, savory, and slightly spicy.
Serving suggestions:
Serve the fried chicken with some dipping sauces, such as ranch dressing, honey mustard, or hot sauce.
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Region: Japanese