Real Southern Fried Chicken
Fixings
3 cups buttermilk, separated
3 teaspoons legitimate salt, isolated
1 teaspoon coarsely ground pepper, separated
1 oven/fryer chicken (3 to 4 pounds), cut up
Oil for profound fat broiling
2 cups generally useful flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Directions
In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; go to cover. Refrigerate, covered, short-term.
In an electric skillet or profound fryer, heat oil to 375°. In the interim, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and staying salt and pepper. Place half of flour blend in one more shallow bowl (briefly layer of breading). Channel chicken, disposing of marinade; wipe chicken off. Plunge in flour combination to cover the two sides; shake off abundance. Dunk in buttermilk, permitting overabundance to deplete off. For the second layer of breading, dunk chicken in leftover flour blend, tapping to assist covering with sticking.Cheeseburger-meatballs.
Fry chicken, a couple of pieces all at once, 4-5 minutes on each side or until cooked and squeezes run clear. Channel on paper towels.Enjoy it!
Real Southern Fried Chicken VIDEO
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