Equipment
- bowl
- skillet
Ingredients
- 4 to 5 chicken thighs or legs
- 1 cup of tangy buttermilk
- 2 cloves of garlic minced finely
- 2 teaspoons of flavorful paprika
- 1 teaspoon of aromatic garlic powder
- 1 teaspoon of onion powder for depth
- 1 teaspoon of dried thyme for herbal essence
- Salt and pepper according to your liking
- 1 cup of versatile all-purpose flour
- 2 teaspoons of baking powder for a light crunch
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of savory garlic powder
- 1 teaspoon of smoky paprika
- Vegetable oil for frying enough for a deep fry
Instructions
Step 1: Marinate The Chicken:
- In a bowl, combine the chicken pieces with the buttermilk, minced garlic, 2 teaspoons of paprika, 1 teaspoon each of garlic powder and onion powder, dried thyme, and salt and pepper to taste. Ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours or preferably overnight to infuse flavors.
Step 2: Prepare The Dredging Mixture:
- In a separate bowl, mix the all-purpose flour, baking powder, ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon each of paprika. Blend well to create the seasoned coating for the chicken.
Step 3: Coat The Chicken:
- Take each marinated chicken piece and dredge it thoroughly in the seasoned flour mixture, ensuring an even and generous coating. Shake off excess flour and set aside on a plate.
Step 4: Heat The Oil:
- In a heavy-bottomed skillet or deep fryer, heat enough vegetable oil to submerge the chicken pieces. Heat the oil to around 350°F (175°C) for optimal frying temperature.
Step 5: Fry The Chicken:
- Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns golden brown and crispy.
Step6: Drain And Rest:
- Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil. Allow it to rest for a few minutes before serving to lock in the juices.
Notes
– Make sure the chicken is fully coated in the marinade before refrigerating.
– Make sure the oil is hot before adding the chicken to the skillet.
– Flip the chicken halfway through cooking to ensure even cooking.
– Let the chicken rest on a paper towel-lined plate after cooking to absorb any excess oil.
– Add your favorite seasonings to the flour mixture to give the chicken extra flavor.
Tried this recipe?Let us know how it was!