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Fried Chicken Savor: 7 Secrets for Ultimate Flavor

Fried Chicken Savor
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Fried Chicken: An Amazing Ultimate Recipe to Savor

Ingredients

Scale
  • 4 pounds of chicken pieces (legs, thighs, breasts, or a mix)
  • 2 cups buttermilk
  • 2 teaspoons hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil (for frying)

Instructions

  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  2. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
  3. In a large, deep skillet or Dutch oven, pour in vegetable oil to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thick coating. Shake off any excess flour.
  5. Carefully place the coated chicken pieces in the hot oil, skin-side down. Work in batches to avoid overcrowding. Fry for about 12-15 minutes per side, or until golden brown and cooked through.
  6. Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
  7. Allow the chicken to rest for 10-15 minutes before serving. This helps the juices redistribute and keeps the meat tender.
  8. Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.

Notes

    Nutrition

    Find it online: https://sarecipe.com/fried-chicken-savor/