Ingredients
Equipment
Method
Instructions:
- Step 1: Marinate the Chicken. In a large mixing bowl, combine the buttermilk, egg, 1 tablespoon of salt, and 1 tablespoon of ground pepper. Whisk until well combined. Add the chicken pieces, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.
- Step 2: Prepare the Coating. In another mixing bowl, whisk together the flour, corn starch, remaining 1 tablespoon of salt, paprika, and remaining 1 tablespoon of ground pepper. This mixture will form the crispy coating for your chicken.
- Step 3: Heat the Oil. In a large frying pan or deep fryer, heat about 2 inches of oil over medium-high heat. The oil should reach a temperature of 350°F for optimal frying. Use a meat thermometer to check the temperature for accuracy.
- Step 4: Dredge the Chicken. Once the chicken has marinated, remove it from the refrigerator. Let excess buttermilk drip off each piece, then dredge it in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
- Step 5: Fry the Chicken. Carefully place the coated chicken pieces into the hot oil, skin-side down. Fry in batches to avoid overcrowding the pan. Cook for about 12-15 minutes, turning occasionally, until the chicken is golden brown and an internal temperature of 165°F is reached.
- Step 6: Drain and Rest. Once cooked, transfer the chicken to a cooling rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving, allowing the juices to redistribute.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap individual pieces in plastic wrap and place them in a freezer bag for up to 3 months.
- Reheat in the oven at 375°F for about 20-25 minutes to maintain the crispy texture.