21 Pieces of Chicken
21 Pieces of Chicken
Savor 21 Pieces of Chicken, perfectly seasoned and crispy fried to golden perfection. A crowd-pleasing dish that’s deliciously satisfying for any meal!
$41.55/ Kcal: 2605KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken pieces (21) | 3,780 |
| Buttermilk (3 cups) | 450 |
| All-purpose flour (3 cups) | 1,365 |
| Cornstarch (1.5 cups) | 180 |
| Salt (3 tsp) | 0 |
| Black pepper (1.5 tsp) | 9 |
| Paprika (3 tsp) | 18 |
| Garlic powder (1.5 tsp) | 8 |
| Onion powder (1.5 tsp) | 12 |
| Cayenne pepper (1 tsp) | 6 |
| Baking powder (3 tsp) | 0 |
| Oil (for frying, 6 cups) | 1,440 |
| Total Calories | 7,362 |
Step 1: Marinating the Chicken
Begin by marinating your chicken pieces in a generous amount of buttermilk. This step is crucial for tenderizing the meat while infusing it with flavor. In a large bowl, combine the buttermilk with salt and black pepper. Make sure each chicken piece is fully coated in the marinade, then cover the bowl with plastic wrap. Refrigerate the chicken for at least 2 hours; however, overnight marination will yield the best flavor and texture.
Step 2: Preparing the Coating
While the chicken is marinating, prepare the dry coating. In a large mixing bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, and additional salt. This mixture creates a flavorful and crunchy coating that will enhance the chicken’s taste. Whisk the ingredients together until thoroughly mixed, ensuring even distribution of flavors throughout the coating.
Step 3: Dredging the Chicken
After the marination period, take the chicken out of the refrigerator. Let any excess buttermilk drip off before dredging each piece in the prepared flour mixture. Ensure that each piece is coated evenly; press the flour onto the chicken to ensure it sticks well. Once coated, shake off any excess flour and arrange the chicken on a clean plate, ready for frying.
Step 4: Heating the Oil
In a large, deep skillet or fryer, heat about 6 cups of oil over medium-high heat. You want the oil to reach a temperature of approximately 350°F (175°C). To test if the oil is hot enough, sprinkle a small amount of the flour mixture into the oil; it should sizzle immediately. Maintaining the right oil temperature is essential for achieving a crispy coating without burning it.
Step 5: Frying the Chicken
Carefully place the dredged chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 12 to 15 minutes, turning occasionally to ensure even cooking. You want the pieces to turn a beautiful golden brown and reach an internal temperature of 165°F (74°C). Once fully cooked, remove the chicken from the oil using tongs and transfer it to a wire rack set over a baking sheet to drain any excess oil.
Step 6: Allowing to Rest
Let the fried chicken rest on the wire rack for a few minutes. This resting period is crucial for keeping the coating crispy, as it allows steam to escape. While the chicken cools, you can prepare any side dishes that will accompany your meal. Popular options include mashed potatoes, coleslaw, or corn on the cob, all of which pair wonderfully with fried chicken.
Step 7: Serving the Chicken
Once the chicken has rested and is ready to serve, arrange the pieces on a large platter. You can garnish with fresh herbs or lemon wedges for an appealing presentation. Consider offering a variety of dipping sauces, such as ranch, barbecue, or hot sauce, to complement the flavors of the chicken. This colorful arrangement will entice everyone at the table to dig in.
Step 8: Enjoying the Feast
Gather your family and friends to share this delightful meal. Each bite of the juicy, perfectly seasoned chicken, paired with a crispy coating, will surely please everyone. Whether it’s a festive occasion or a casual gathering, this dish will be a highlight of your dining experience. Enjoy the laughter and conversation that come with sharing a delicious meal, making memories that will last long after the plates are empty.
