Crispy Fried Chicken
Paprika and garlic powder give the chicken an extra kick of flavor. If you are looking for an easy weeknight dinner that will hit the spot
Preparation Time: 15 min – Cooking Time 20 min (Easy)
8 pieces of chicken (a whole chicken cut up or a 4 leg-and-thigh quarters, cut in half)
2 Cups Buttermilk
2 Tsp Hot Sauce (like Tabasco or Red Rooster)
2 Cups All Purpose Flour
1/2 cup plain bread crumbs
1 Tsp. Paprika
1/2 Tsp. Dried Thyme
1 Tbsp. Lawry’s Seasoning Salt
1/2 Cup Chili Sauce
4 Cups Vegetable Oil for Frying
1. In a wide bowl that will hold the chicken in one layer, mix the buttermilk and hot sauce, then add the chicken pieces, turning to coat. Let stand at room temperature for 30 minutes, or refrigerate up to 12 hours.
2. Mix the flour and bread crumbs with the paprika, thyme and salt in a large plastic bag and shake to mix well.
Put the eggs and chili sauce in a shallow bowl.
3. Remove chicken from the buttermilk marinade and place on wire rack over a cookie sheet and allow excess buttermilk drip off a few minutes while preparing the oil for frying.
4. Using a deep fryer pour in enough oil to measure 3 inches deep. While the oil is heating, drop a few pieces chicken into the bag with the dry ingredients and shake to coat. Dip them into the egg mixture one at a time, then back into the dry ingredients. Shake off excess coating and lay back on the cooling rack.
5. When oil is 350 degrees lower chicken a few pieces at a time into the hot oil; do not crowd the pan. Cook about 15 – 20 minutes, turning once and keeping an eye on the oil temperature, adjusting the heat to be sure the oil remains at 350 degrees F. When chicken pieces are nicely browned, remove from the oil and set on a clean cooling rack / baking sheet.
6. Place into a 300 degree oven while you repeat the procedure until all of the chicken is cooked.
Before frying the chicken, let it sit after you’ve coated it in flour for 10 minutes or so. The secret to perfect fried chicken is a crispy crust. Let the chicken sit 15-20 minutes after coating in flour it will help the breading set and should result in ideal crust. If you like crispy crust, you can also double-fry your chicken