Fried Chicken!

Ingredients

• 2 lb Chicken Pieces (bone-in, skin-on for juiciness)
• 2 cup Buttermilk (for marinating)
• 2 tbsp Hot Sauce (adds heat to the marinate)
• 2 cup All-Purpose Flour (for coating)
• 1 tbsp Paprika (smoky flavor)
• 1 tsp Cayenne Pepper (spicy heat)
• 1 tsp Garlic Powder (flavor)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black Pepper (seasoning)
• 4 cup Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Prepare the Spicy Coating

   In a small bowl combine the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper. Mix well and set aside.

   Time: PT5M

2. Marinate the Chicken

   Place the chicken pieces in a large bowl, pour over the buttermilk and hot sauce, and toss to coat. Cover and refrigerate for at least 20 minutes (or up to 24 hours for more flavor).

   Time: PT20M

3. Dredge the Chicken

   Remove chicken from the marinate, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating adheres fully.

   Time: PT5M

4. Heat the Oil

   Fill the large pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Fry the Chicken

   Working in batches, carefully lower the coated pieces into the hot oil using tongs. Fry 8‑10 minutes per side, or until the crust is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

6. Drain and Rest

   Using tongs, transfer the fried chicken to a wire rack set over a baking sheet. Let rest for 5 minutes to allow excess oil to drip and the interior to finish cooking.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

20g

Fiber

1g