6 Pieces of Chicken
6 Pieces of Chicken
Savor 6 Pieces of Chicken, perfectly seasoned and crispy fried to golden perfection. A crowd-pleasing dish that’s deliciously satisfying for any meal!
$18.50/ Kcal: 5901KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| Chicken pieces (6) | 1,080 |
| Buttermilk (2 cups) | 300 |
| All-purpose flour (2 cups) | 910 |
| Cornstarch (1 cup) | 120 |
| Salt (2 tsp) | 0 |
| Black pepper (1 tsp) | 6 |
| Paprika (2 tsp) | 12 |
| Garlic powder (1 tsp) | 5 |
| Onion powder (1 tsp) | 8 |
| Cayenne pepper (1/2 tsp) | 4 |
| Baking powder (2 tsp) | 0 |
| Oil (for frying, 4 cups) | 960 |
| Total Calories | 3,395 |
Step 1: Marinating the Chicken
Start by marinating the chicken pieces in buttermilk to enhance their flavor and tenderness. In a large mixing bowl, combine the buttermilk with a generous amount of salt and black pepper. Make sure each piece of chicken is fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate it for at least 1 hour, though overnight is preferable for maximum flavor infusion.
Step 2: Preparing the Coating
While the chicken is marinating, prepare the dry coating mixture. In another large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, baking powder, and additional salt. This mixture will provide a crunchy exterior with a burst of flavor. Ensure all ingredients are well combined, as this will impact the final taste and texture of the chicken.
Step 3: Dredging the Chicken
Once the chicken has finished marinating, remove it from the refrigerator. Allow any excess buttermilk to drip off before dredging each piece in the flour mixture. It’s essential to coat each piece thoroughly, so press the flour onto the chicken to ensure a good adhesion. After dredging, shake off any excess coating and place the chicken on a clean plate, ready for frying.
Step 4: Heating the Oil
In a deep fryer or large heavy-bottomed pot, heat about 4 cups of oil over medium-high heat. The oil should reach a temperature of 350°F (175°C) for optimal frying. To test if the oil is hot enough, sprinkle a bit of the flour mixture into the oil; if it sizzles, you’re ready to go. It’s crucial to maintain the right temperature during frying to achieve a crispy coating without burning.
Step 5: Frying the Chicken
Carefully place the coated chicken pieces into the hot oil, ensuring you don’t overcrowd the pan. Fry the chicken for about 12 to 15 minutes, turning occasionally to promote even cooking. Each piece should be golden brown and reach an internal temperature of 165°F (74°C). Once 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 several minutes. This resting period helps maintain the crispiness of the coating by allowing steam to escape. During this time, you can prepare any side dishes or dipping sauces that will accompany your meal. Popular choices include coleslaw, mashed potatoes, or a tangy barbecue sauce, all of which pair wonderfully with fried chicken.
Step 7: Serving the Chicken
Once the chicken has rested, it’s time to serve. Arrange the pieces on a large platter, garnished with fresh herbs or lemon wedges for an appealing presentation. Consider serving it alongside your prepared sides to create a complete meal. The beautiful golden color and enticing aroma will make it hard for anyone to resist digging in.
Step 8: Enjoying the Meal
Gather friends and family to enjoy this delicious feast. Each bite of the juicy chicken, encased in a crunchy, flavorful coating, is sure to delight. Whether it’s a casual family dinner or a festive gathering, this dish will be the star of the table. Savor the moments spent together, celebrating good food and great company.
