Fried Chicken Recipe
Crisp fried chicken is achieved by an overnight buttermilk marinade, perfect for serving hot or cold.
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Instructions
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Combine marinade ingredients and chicken in a bag, then refrigerate for 12-24 hours, turning occasionally.
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Mix coating ingredients in a bag or bowl.
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Remove chicken from marinade, shake off excess, and dredge in coating.
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Refrigerate coated chicken for 30 minutes.
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Heat 1/2 to 1 inch of oil in a lidded skillet over medium-high heat.
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Once oil is hot, re-dredge chicken, shake off excess, and place in skillet skin-side down.
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Cook for 4 minutes until light golden brown.
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Turn chicken, reduce heat to low, cover, and cook for 15-20 minutes, or until breasts reach 150 F or thighs reach 155 F.
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Uncover, increase heat to medium-high, turn chicken, and cook 5 more minutes until crisp and mahogany brown.
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Drain chicken on paper towels or drying racks.