Ingredients with Measurements:
- 1 lb chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 cup buttermilk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep frying pan or Dutch oven
- Thermometer
Step-by-step instructions:
1. In a bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. In another bowl, whisk together buttermilk and egg.
3. Dip each chicken thigh into the buttermilk mixture, then coat with the flour mixture. Shake off any excess flour.
4. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F.
5. Fry the chicken thighs in batches, skin-side down first, for about 10-12 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature of the chicken reaches 165°F.
6. Remove the chicken from the oil and place it on a wire rack to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 25g
Carbohydrates: 30g
Fiber: 1g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Chicken breasts or drumsticks can be used instead of chicken thighs.
- Regular milk can be used instead of buttermilk.
- Cornstarch can be used instead of flour for a gluten-free option.
Variations:
- Add more cayenne pepper for extra spiciness.
- Use different spices such as chili powder, smoked paprika, or curry powder for different flavor profiles.
- Make a buttermilk brine by soaking the chicken in buttermilk overnight for extra tenderness.
Tips and tricks:
- Pat the chicken dry before coating it with flour to ensure the flour sticks well.
- Use a wire rack to drain excess oil and prevent the chicken from getting soggy.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken 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 a variety of dipping sauces and garnishes.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro
- Lemon wedges
- Pickles or pickled vegetables
Pairings:
- Coleslaw
- Cornbread
- Mashed potatoes
- Mac and cheese
Suggested side dishes:
- Roasted vegetables
- Baked beans
- Potato salad
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 overcooked or dry, reduce the cooking time or use a meat thermometer to ensure it reaches the internal temperature of 165°F.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked through.
- Use separate cutting boards and utensils for raw and cooked chicken to prevent cross-contamination.
- Wash your hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Fried chicken has been a popular dish in the Southern United States since the 19th century. It is often associated with African American cuisine and has become a symbol of Southern hospitality.
Flavor profiles:
Spicy, savory, crispy
Serving suggestions:
Serve the chicken with your favorite dipping sauce and a variety of side dishes for a complete meal.
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