I love this recipe...
Even though I haven't made it in a while: fried chicken.
Measurements are approximate because I pretty much always eyeball this. Helpful, I know.
PREP TIME:
- 3 hours (don't worry - your part will take about 10 minutes)
YOU WILL NEED:
- pint of buttermilk
- approx 2 cups of flour
- 1 - 1.5 tsp salt
- 2 tsp pepper
- 2 - 3 tsp paprika
- chicken. (I normally use boneless/skinless chicken breasts for this.)
- cooking oil
- large pan for frying
- glass pan for soaking
- wax paper
- shallow bowl or dish for dredging
- splatter guard
- cooling rack or paper towel-lined dish for draining
WHAT TO DO:
1. Pour buttermilk into a glass pan, and bathe the chicken in it. Cover with plastic wrap and let sit in the fridge for at least 3 hours.
2. Combine flour, paprika, salt, and pepper in a bowl; transfer to a shallow pan or dish suitable for dredging.
After the 3 hours soaking time is up, set up a dredging station. The chicken next to the flour mixture next to a sheet of wax paper.
3. Pour oil into large pan, and heat over medium-high heat. I usually go to about 1 - 1.5" deep.
4. Remove each piece of chicken and dredge in mixture. Make sure you do a fine job of coating it. Don't skimp.
5. Allow coated chicken to rest on wax paper for about 3-5 minutes; during this time, your oil should be just about ready to go. Adjust the heat as needed.
6. Slowly lower each piece of chicken into the oil. Allow each side to cook for 8-10 minutes; don't move the chicken until at least a couple of minutes have passed so the coating sets up. Flip chicken pieces as needed.
7. When coating is a golden brown, remove from oil and allow to drain on cooling rack.
That's pretty much it. The end result is a nice tasty coating that doesn't overpower the chicken. I have attempted to make gravy from the drippings, but have been fairly unsuccessful, sadly. But it's okay! That's why gravy comes in a jar.
