Fried Chiken

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This is the finest fried chicken dish you’ll ever make! Southern fried chicken is a mainstay of the region’s cuisine. Consider fried chicken that is both moist on the inside and crunchy on the outside.


Chicken legs and thighs, 8 pieces
buttermilk (three cups)
frying oil made from peanuts
flour (three cups)
paprika (1 tablespoon)
2 tablespoons powdered onion
2 teaspoons powdered garlic
1 tsp oregano (oregano)
1 tbsp. thyme
1 tsp salt, plus pepper


Chicken Flourishing

Refrigerate for at least 1 hour after placing the chicken in a big ziplock bag with buttermilk.

Combine the flour, salt, pepper, paprika, garlic powder, onion powder, and herbs in a mixing bowl.

Take the chicken out of the fridge and shake it to remove any extra liquid.

Toss the chicken with the flour and spices mixture into a clean ziplock bag. Close the bag and shake it vigorously to ensure that the chicken is completely covered in the flour mixture.

Chicken fried

Heat the oil to 375 degrees Fahrenheit or until it begins to ripple.

Cook the chicken in a frying pan over medium heat, turning once, for about 10-15 minutes (depending on the size of the pieces), until golden brown. When the chicken is no longer pink on the inside, and the fluids flow clear, it is ready. You may test the chicken by piercing it with a fork.

(NOTE: Be careful not to overcrowd the pan.) You want the oil to stay hot as long as possible. Otherwise, the chicken will steam and lose its crispiness.)

Place the chicken on a cooling rack to drain. If you don’t have a cooling rack, drain the excess oil by placing the chicken on paper towels.

Rep with the rest of the chicken pieces.

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