Fried Chicken

Ingredients for Fried Chicken

• 0.9L buttermilk

• 1.6kg chicken parts (bone-in, skin-on

• if using breasts, halve)

• 250g plain flour

• 1 tablespoon paprika

• 1 teaspoon cayenne pepper

• 1 teaspoon garlic powder

• 2 teaspoons kosher salt

• Freshly ground pepper

• Peanut oil, for frying

• Deep-fry thermometer

Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.

Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.

Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.

Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.