This recipe offers a delightful twist on the classic Southern fried chicken, ensuring a crispy and flavorful experience.
Prepare the chicken by washing it and patting it dry.
Ensure the chicken is completely dry to help the coating adhere better.
Pour the buttermilk into a mixing bowl and submerge the chicken pieces, ensuring they are fully coated. Let it marinate for at least 30 minutes.
For deeper flavor, marinate the chicken overnight in the refrigerator.
In a zip lock bag, combine the flour, salt, pepper, and paprika. Shake to mix evenly.
You can double the bag for extra security to prevent leaks.
Remove the chicken from the buttermilk, allowing excess to drip off, and place it in the bag with the flour mixture. Seal the bag and shake until the chicken is well coated.
Shake the bag gently to ensure even coating without breaking the chicken pieces.
Heat the oil in a heavy skillet over medium heat until it reaches 175°C (350°F).
Use a thermometer to monitor the oil temperature for consistent frying.
Carefully place the coated chicken into the hot oil. Fry until golden brown on both sides, then reduce the heat to medium-low and continue cooking until the internal temperature reaches 75°C (165°F).
Turn the chicken frequently to ensure even cooking and prevent burning.
Remove the chicken from the skillet and place it on a wire rack to drain excess oil and maintain crispiness.
Avoid placing the chicken on paper towels to prevent sogginess.
Serve the chicken hot with your favorite sides and enjoy!
Garnish with fresh herbs like parsley for a touch of color and flavor.
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