1. Marinate the Chicken:
- Mix Marinade: In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
- Marinate Chicken: Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Prepare the Coating:
- Combine Dry Ingredients: In another large bowl, mix the flour, cornstarch, salt, paprika, black pepper, garlic powder, onion powder, baking powder, and cayenne pepper.
3. Coat the Chicken:
- Set Up Dredging Station: Remove the marinated chicken from the refrigerator. Set up a dredging station with the marinated chicken and the bowl of coating mixture.
- Coat Chicken: Take each piece of marinated chicken and dredge it in the flour mixture, pressing firmly to ensure a thick and even coating. Place coated chicken pieces on a wire rack and let rest for about 10 minutes to allow the coating to adhere.
4. Fry the Chicken:
- Heat Oil: In a large, deep skillet or Dutch oven, pour enough oil to submerge the chicken pieces. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Fry Chicken: Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary. Cook the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Drain and Rest: Use a slotted spoon to remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Allow the chicken to rest for a few minutes before serving.
5. Serve:
- Plate the Chicken: Arrange the fried chicken on a serving platter.
- Accompaniments: Serve with your favorite sides such as coleslaw, mashed potatoes, biscuits, or dipping sauces.
Tips for Perfect Chicken Fry:
- Maintain Oil Temperature: Keep a close eye on the oil temperature. If it drops too low, the chicken will absorb more oil and become greasy. If it gets too hot, the coating will burn before the chicken is cooked through.
- Use a Thermometer: A kitchen thermometer is handy for checking both the oil temperature and the internal temperature of the chicken.
- Rest the Chicken: Allowing the chicken to rest on a wire rack helps keep it crispy by preventing steam from making the coating soggy.
Why This Recipe Will Keep You Engaged:
This Chicken Fry recipe is engaging because it involves a detailed process that ensures the best results. Marinating the chicken infuses it with flavor and keeps it moist, while the well-seasoned coating mixture provides the perfect crispy crust. The step-by-step instructions, along with tips for frying, help you achieve restaurant-quality fried chicken at home.
Enjoy making and savoring this ultimate crispy Chicken Fry—a true comfort food classic that’s sure to impress!