1 Piece of Chicken
1 Piece of Chicken
Enjoy a succulent 1 Piece of Chicken, perfectly seasoned and fried to golden perfection. A simple yet delightful dish that satisfies every craving!
$3.75/ Kcal: 1137KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken piece (1) | 180 |
| Buttermilk (1/2 cup) | 75 |
| All-purpose flour (1/2 cup) | 228 |
| Cornstarch (2 tbsp) | 30 |
| Salt (1/2 tsp) | 0 |
| Black pepper (1/4 tsp) | 2 |
| Paprika (1/4 tsp) | 2 |
| Garlic powder (1/4 tsp) | 1 |
| Onion powder (1/4 tsp) | 2 |
| Cayenne pepper (1/8 tsp) | 1 |
| Baking powder (1/4 tsp) | 0 |
| Oil (for frying, 1 cup) | 240 |
| Total Calories | 558 |
Step 1: Marinating the Chicken
Begin by marinating the chicken piece in buttermilk. This crucial step helps tenderize the meat while infusing it with flavor. In a bowl, combine the buttermilk with a pinch of salt and black pepper for seasoning. Ensure the chicken is thoroughly coated, then cover the bowl and refrigerate it for at least 30 minutes. For the best results, marinate it overnight to enhance the flavor even further.
Step 2: Preparing the Coating
While the chicken is marinating, prepare the dry coating mixture. In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, and a bit of salt. This mixture will create a crispy, flavorful crust that perfectly complements the chicken. Whisk the ingredients together until they are evenly blended, ensuring a balanced flavor profile.
Step 3: Dredging the Chicken
After marinating, take the chicken out of the refrigerator and allow any excess buttermilk to drip off. Dredge the chicken piece in the flour mixture, ensuring that it is well-coated on all sides. Press the coating onto the chicken for better adherence. Once fully coated, shake off any excess flour and place the chicken on a plate. This step is vital for achieving that signature crunch during frying.
Step 4: Heating the Oil
In a deep skillet or pot, heat enough oil to cover the bottom, about 1 inch deep, over medium-high heat. To ensure the oil is hot enough for frying, drop in a small pinch of the flour mixture; it should sizzle immediately. Maintaining the proper temperature is crucial; too hot can scorch the coating, while too cool can result in greasy chicken. Aim for an oil temperature of around 350°F (175°C).
Step 5: Frying the Chicken
Once the oil is ready, carefully place the coated chicken piece into the hot oil. Fry it for about 8 to 10 minutes, turning occasionally to ensure even cooking. You’re looking for a golden-brown color and an internal temperature of 165°F (74°C) for doneness. Use tongs to handle the chicken, allowing for a safe and easy flipping process. After frying, transfer the chicken to a wire rack set over a baking sheet to drain any excess oil.
Step 6: Resting for Crispiness
Allow the fried chicken to rest on the wire rack for a few minutes. This step is essential for maintaining the crispiness of the coating. It allows steam to escape, preventing sogginess. During this time, you can prepare any sides or sauces you wish to accompany your meal. A dipping sauce like ranch or honey mustard pairs wonderfully with the fried chicken.
Step 7: Serving the Chicken
Once rested, plate the chicken beautifully. You can garnish it with fresh herbs like parsley or a slice of lemon for added visual appeal. This single piece can be served as part of a larger meal or enjoyed solo. Pair it with a simple side salad or some fries for a complete dish. The juicy interior and crispy exterior make it an irresistible option for any occasion.
Step 8: Enjoying the Dish
Gather your family or friends to share this delicious chicken. The combination of flavors and textures creates a delightful experience with each bite. Whether you’re serving it at a casual dinner or enjoying it as a special treat, this dish is sure to impress. Savor the moment as you enjoy this beautifully fried piece of chicken, appreciating the effort that went into creating it.
