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Southern Fried Chicken - classic Southern chicken recipe that is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with Soaking chicken in buttermilk leaves it tender and moist on the inside and helps the coating stick to the chicken easily. I soak mine right before frying. To make the best southern-fried chicken, marinate the chicken thighs overnight in buttermilk.
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Alright, don’t linger, let’s course of action this southern fried chicken coating formula with 15 materials which are surely easy to obtain, and we have to process them at the very least through 3 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients - Southern Fried Chicken Coating:
- Get for Seasoned Flour
- Get 1 Cup of Flour
- Make ready 1/4 Cup - Cornstarch
- Take 1 Tbs for Seasoning Salt
- You need 1/2 Tbs for Cayenne Pepper
- Prepare 1/2 Tbs - Black Pepper
- Need 1 Tsp of Garlic Powder
- Need - Buttermilk Marinade
- Require 1 Cup for Buttermilk or substitute 1 Cup Milk & 1 Tbs White Vinegar
- You need 1 Tsp of Seasoned Meat Tenderizer
- Get 1/2 Tsp of Cayenne Pepper
- You need 1 Tsp - Black pepper
- Make ready 4 of Butterflied Boneless Chicken Breasts
- Need of Frying
- Need for Peanut Oil
Easy recipe that creates a crunchy, golden, crisp fried chicken". Season chicken pieces with salt, pepper, and paprika. Paula's cooking up one of her most popular recipes that is a guaranteed crowd-pleaser. The Food Lab's Southern Fried Chicken Recipe.
Southern Fried Chicken Coating steps:
- Make the seasoned flour: In a medium bowl, combine the flour, seasoning salt, pepper, cayenne, and garlic powder. Set aside.
- Make the buttermilk marinade: In a medium bowl, combine the buttermilk, seasoned meat tenderizer, pepper, and cayenne. Toss in the chicken in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
- Dip the marinated chicken in the flour mixture until the chicken is completely covered. Fry in deep fryer with peanut oil at 365° for 7 Minutes. Cool on wire rack or paper towel.
For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. This is a basic Southern fried chicken recipe and the only one you will ever need. Chicken pieces are fried to perfection with a seasoned flour coating. Mama fried chicken in her cast iron skillet during the week, but Sundays required the bigger, Electric Frying Pan that she acquired later on. … Once you've coated all the chicken pieces, just let it set on the sheet pan and rest a bit. Preparation Cut chicken in eight pieces.
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