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The Crispy and Crunchy Delights of Fast Food

The Crispy and Crunchy Delights of Fast Food
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Indulge in the timeless delight of crispy fried chicken, featuring a golden, crunchy exterior and tender, juicy meat inside. This recipe combines a flavorful buttermilk marinade with a seasoned flour coating to achieve the perfect crunch and taste.

Ingredients

Units Scale

 

For the marinade:

  • 1 whole chicken (approximately 4 pounds), cut into 8 pieces
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the coating:

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Vegetable oil, for frying

Instructions

 

  1. Marinate the Chicken:

    • In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
    • Add the chicken pieces, ensuring they are fully submerged.
    • Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavor.

  2. Prepare the Coating:

    • In a separate bowl, whisk together all-purpose flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.

  3. Coat the Chicken:

    • Remove chicken from the marinade, allowing excess buttermilk to drip off.
    • Dredge each piece in the flour mixture, pressing firmly to ensure an even, thick coating.
    • Place coated chicken on a wire rack and let it rest for 15 minutes to set the crust.

  4. Fry the Chicken:

    • In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the chicken pieces.
    • Fry chicken in batches, avoiding overcrowding. Cook each piece for about 14 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F (74°C).
    • Transfer fried chicken to a wire rack to drain excess oil and maintain crispiness.

Notes

 

  • For an extra crispy texture, consider double frying: fry the chicken until light golden, let it rest, then fry again at a higher temperature until deep golden brown.
  • To keep the chicken warm and crispy before serving, place it in a 200°F (93°C) oven on a wire rack.

Nutrition

Find it online: https://cookedbyandy.com/the-crispy-and-crunchy-delights-of-fast-food/