Ingredients with Measurements:
- 4 bone-in chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Deep fryer or large Dutch oven
- Tongs
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Whisk until well combined.
2. Add the chicken breasts to the buttermilk mixture, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. In a separate mixing bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
4. Heat the vegetable oil in a deep fryer or large Dutch oven to 350°F.
5. Remove the chicken from the buttermilk mixture and dredge each piece in the flour mixture, making sure it is fully coated.
6. Carefully place the chicken in the hot oil using tongs. Fry for 12-15 minutes, or until the chicken is golden brown and cooked through.
7. Use the tongs to remove the chicken from the oil and place it on a wire rack to cool and drain excess oil.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Buttermilk can be substituted with regular milk or yogurt.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add hot sauce to the buttermilk mixture for a spicy kick.
- Use a mixture of all-purpose flour and cornmeal for a crispy coating.
- Add herbs like thyme or rosemary to the flour mixture for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
- Use a wire rack to cool and drain excess oil from the chicken.
- For extra crispy chicken, double-dredge the chicken in the flour mixture.
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, preheat the oven to 350°F and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried chicken on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the fried chicken with chopped parsley or green onions.
Pairings:
Serve the fried chicken with mashed potatoes and gravy or macaroni and cheese.
Suggested side dishes:
Coleslaw, cornbread, mashed potatoes, macaroni and cheese, green beans.
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before adding the chicken.
- If the chicken is overcooked, reduce the cooking time or lower the oil temperature.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Use a meat thermometer to check the internal temperature of the chicken, which should be 165°F.
Food history:
Fried chicken has been a staple in Southern cuisine for centuries, with African American cooks being credited with its invention.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve the fried chicken hot with your favorite sides and garnishes.
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