Yummy Fried chicken

Introduction:

Indulge in the ultimate comfort food experience with Buttermilk Fried Chicken – a recipe that promises a perfect balance of crispy, golden-brown exterior and juicy, flavorful interior. The magic lies in the buttermilk marinade, imparting tenderness and a hint of tanginess to each succulent piece of chicken. Get ready to savor the crispy goodness of homemade fried chicken that will leave everyone craving for more!

Ingredients:

For Buttermilk Marinade:

• 2 cups buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For Coating:

• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon dried thyme
• Salt and black pepper to taste

For Frying:

• Vegetable oil for frying

For Garnish (Optional):

• Fresh parsley, chopped
• Lemon wedges

Instructions:

Preparing the Buttermilk Marinade:

1. Creating the Marinade:
   • In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. This forms the flavorful buttermilk marinade.
2. Marinating the Chicken:
   • Submerge the chicken pieces in the buttermilk marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor.

Coating the Chicken:

1. Mixing Coating Ingredients:
   • In a separate bowl, combine flour, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create the coating mixture.
2. Coating the Chicken:
   • Remove each piece of chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the coating mixture, pressing gently to adhere the coating.
3. Resting Period:
   • Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This helps the coating adhere better during frying.

Frying the Chicken:

1. Heating the Oil:
   • In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
2. Frying in Batches:
   • Carefully place a few pieces of coated chicken into the hot oil, ensuring they are not overcrowded. Fry for 12-15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and has a golden-brown crust.
3. Draining Excess Oil:
   • Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Serving:

1. Resting Period:
   • Allow the fried chicken to rest for a few minutes before serving.
2. Garnishing (Optional):
   • Garnish with chopped fresh parsley and serve with lemon wedges for a burst of freshness