Fried chicken

When it involves chicken there simply isn’t something extra scrumptious than a juicy, crusty piece of finger-licking properly fried hen. It would possibly seem intimidating to fry your very own chicken, but it’s simply pretty trustworthy and it puts grocery shop and fast food fried hen to shame.  If you have a thermometer for the oil and a timer, you can produce fail-evidence fried fowl.  If you’ve ever wanted to make your personal fried chook, now is the time to strive!


Ingredients
6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
1/2 cup Buffalo Hot Sauce optional
2 teaspoons salt
1 teaspoon pepper
Dredging Mixture
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1-quart vegetable oil for frying
US Customary - Metric

Instructions
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Nutrition
Calories: 723kcal | Carbohydrates: 66g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 193mg | Sodium: 2847mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 0.4mg | Calcium: 178mg | Iron: 4.9mg
Course: Dinner, Main Course