Ingredients
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 cups buttermilk
- Salt
- Vegetable oil, for frying
- 1 cup self-rising flour
- 1/2 teaspoon sweet paprika
- Freshly ground pepper
- 1/4 teaspoon garlic powder
Preparation
Step 1
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
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REVIEWS:
This was very good. I have cut way down on use of salt and it was flavorful and liked the fact that there was not a ton of salt in it, as you get from supermarket prepared fried chicken. It was crunchy and you got a hint of spices in coating. I will make it again and again and again. Yummy.
Anytime I see a fried chicken recipe that tells me to season my flour, I immediately disregard it. Many spices lose their flavors when exposed to extremely hot oil. Black pepper also burns really easily. I guarantee this recipe would taste a lot better if the chicken was seasoned, not the flour....Only salt should be used for flour, in my opinion.
This is the first time I've been successful with fried chicken! The recipe is perfect.
Best fried chicken recipe I have found. Very simply stated, not over done. My husband loved it.
Easy preparation. Great taste. A keeper.
The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it.
Followed instructions and even let it sit before frying, used a sugar thermometer to test the oil. But still the flour just fell off while frying. Also I had issues with the breasts not cooking all the way through.
My husband and I really enjoyed this recipe. The chicken came out perfect at the 15 minutes the recipe called for. It was perfectly browned and crispy. The only thing I would do different is add some season salt to the flour mixture next time.
I liked this recipe, only my 2nd time ever doing fried chicken, i liked this much better than the first one I tried. My kids came back for seconds so I must have done something right!
While I usually shy away from deep-fried recipes for health purposes, I made an exception for Memorial Day weekend and I am glad I did! This recipe is easy and fantastic! The chicken is moist and yummy and the crust is crispy and perfect! This is a definite keeper for when we want to get greasy and enjoy a yummy treat!
I made the recipe and I can't tell you how much my family enjoyed it! It will be a Sunday dinner favorite from now on!