Okay, lemme tell you ‘bout this here fried chicken…
Alright now, listen up! We gonna talk ‘bout somethin’ that’s been feedin’ souls for generations: fried chicken. This ain’t just *any* fried chicken, this is the kind that makes your grandma smile and your taste buds sing. Forget that fast-food nonsense, we’re talkin’ crispy, juicy, flavorful perfection. The kind you wanna lick your fingers after, and maybe even sneak another piece when nobody’s lookin’.
Now check out this crispy goodness!
This ain’t just a picture, this is a promise. A promise of crispy skin, tender meat, and a whole lotta flavor. But pictures can only do so much. You gotta *make* it to truly understand.
So, you wanna learn how to whip up some truly finger-lickin’ good fried chicken? Let’s get started!
What you need to get started
- One whole chicken, cut into pieces (legs, thighs, breasts, wings – the whole shebang!)
- 2 cups all-purpose flour
- 2 tablespoons seasoned salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (for a little kick!)
- 2 large eggs
- 1 cup buttermilk (or milk with a tablespoon of vinegar – we ain’t wastin’ no buttermilk!)
- Vegetable oil or shortening, for frying (enough to come about halfway up the sides of your skillet)
Here’s how we do it
- First things first, get that chicken ready. Rinse it good and pat it dry with paper towels. You wanna get rid of any extra moisture so the flour sticks real nice.
- Now, in a big bowl, mix together your flour, seasoned salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your seasoned flour, the key to that flavor explosion!
- In another bowl, whisk together your eggs and buttermilk. Give it a good mix until it’s nice and frothy.
- Now comes the fun part. Take each piece of chicken and dip it in the egg mixture, making sure it’s completely coated. Then, dredge it in the seasoned flour, pressing the flour on so it sticks. You want a good, even coating all over. Repeat this process (egg, then flour) for each piece of chicken. Double dipping!
- Pour your vegetable oil or shortening into a large, heavy-bottomed skillet. Heat it over medium-high heat until it reaches about 350°F (175°C). You can use a thermometer, or just drop a little bit of flour into the oil – if it sizzles and browns quickly, it’s ready.
- Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the skillet. You want the oil to stay hot, so work in batches. Don’t throw it all in at once or the temp will drop and your chicken will be soggy!
- Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. Use a meat thermometer to make sure it reaches an internal temperature of 165°F (74°C). Don’t rush it, let it get that nice color.
- Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain off any excess oil. This is important, nobody wants greasy chicken!
- Let it cool for a few minutes before serving. And trust me, it’s best served hot!
Serve this up with some mashed potatoes, collard greens, and cornbread, and you got yourself a feast. Now that’s what I call good eatin’!
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Delicious Ohio Fried Chicken Clean – How To Make Perfect Recipes
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes