Description
Indulge in the irresistible taste of homemade crispy fried chicken that rivals your favorite fast-food joint! This recipe transforms ordinary chicken into a delightfully crunchy and juicy masterpiece. After marinating in buttermilk to enhance tenderness, the chicken is coated in a perfectly seasoned flour mixture. You’ll be rewarded with a golden, crispy crust that surrounds succulent, flavorful meat. Ideal for family dinners, gatherings with friends, or cozy nights in, this fried chicken will become a celebrated staple in your household.
Ingredients
- 500 g de poulet
- 240 ml de buttermilk
- 200 g de farine tout usage
- 2 cuillères à café de poudre à pâte
- 1 cuillère à café de sel
- 1 cuillère à café de poivre noir
- 1 cuillère à café de paprika
- Huile pour friture (environ 500 ml)
Instructions
- Marinate the Chicken: In a bowl, combine chicken and buttermilk. Cover and refrigerate for at least 2 hours (or overnight for enhanced flavor).
- Prepare the Coating: In another large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and paprika until well combined.
- Heat the Oil: In a deep skillet or pan, heat the oil over medium-high heat until it reaches 175°C (350°F).
- Coat the Chicken: Remove the chicken from the buttermilk, shaking off excess. Dredge each piece in the seasoned flour mixture, ensuring full coverage. Shake off any excess flour.
- Fry the Chicken: Carefully place a few pieces of coated chicken in the hot oil. Do not overcrowd the pan. Fry for 11-15 minutes or until golden brown and cooked through, turning occasionally.
- Check for Doneness: The chicken is done when the juices run clear, and the internal temperature reaches 75°C (165°F).
- Drain and Rest: Remove chicken from oil and place on a wire rack or paper towels to drain. Let it rest for about 10 minutes before serving.
- Prep Time: 30 minutes (plus 2 hours marinating)
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (125g)
- Calories: 360
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 100 mg
Keywords: For extra flavor, consider adding garlic powder, onion powder, or cayenne pepper to the flour mixture. Ensure the oil temperature is correct to avoid greasy chicken or burnt crust. Store leftover fried chicken in an airtight container at room temperature for up to 2 days. Use a cast-iron skillet for even heat distribution and better cooking results.