In a large bowl, combine all Marinade ingredients.
Add Chicken to the Marinade, ensuring each piece is fully submerged. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients.
Remove Chicken from Marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
Heat Vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the skillet. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.
Ingredients
6
66Bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tbsp15 mLSalt
1 tsp5 mLBlack pepper
2 cups480 mLButtermilk
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLPaprika
2 cups240 gAll-purpose flour
1/2 cup60 gCornstarch
1 tbsp15 mLSalt
1 tsp5 mLBlack pepper
1 tsp5 mLPaprika
1/2 tsp2.5 mLGarlic powder
1/2 tsp2.5 mLOnion powder
4 cups960 mLVegetable oil
Equipment
Large bowl
Shallow dish
Large skillet or Dutch oven
Wire rack
Thermometer
Instructions
In a large bowl, combine all Marinade ingredients.
Add Chicken to the Marinade, ensuring each piece is fully submerged. Marinate for at least 4 hours, or preferably overnight, in the refrigerator.
In a separate shallow dish, combine all Dredge ingredients.
Remove Chicken from Marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
Heat Vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the skillet. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.
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