Okay, let’s talk about fried chicken. I mean, really talk about it. There’s fried chicken, and then there’s fried chicken. The kind that makes your eyes roll back in your head and makes you forget all your troubles for a few glorious, crispy bites. Today, we’re diving headfirst into a recipe that aims for that kind of experience.
Ohio Fried Chicken: A Culinary Adventure
This recipe is all about achieving that golden-brown, crispy skin that everyone craves, while keeping the chicken incredibly juicy and flavorful inside. We’re talking perfectly seasoned, tender, and cooked to perfection. Get ready, because you’re about to embark on a delicious journey.
Ingredients:
- 1 whole chicken, cut into pieces (or your favorite chicken parts)
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions:
- Prepare the Chicken: Rinse the chicken pieces and pat them dry with paper towels. This is crucial for achieving crispy skin!
- Make the Seasoned Flour: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using). Make sure everything is evenly distributed.
- Prepare the Wet Batter: In a separate bowl, whisk together the eggs and buttermilk. This mixture will help the flour adhere to the chicken.
- Dredge the Chicken: One piece at a time, dredge the chicken in the seasoned flour, making sure to coat it completely. Then, dip it into the buttermilk mixture, allowing any excess to drip off. Finally, dredge it again in the seasoned flour, pressing it firmly to ensure a good coating. This double-dredging is key to achieving a thick, crispy crust.
- Heat the Oil: Pour vegetable oil into a large, deep skillet or Dutch oven until it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is essential for even cooking and preventing the chicken from becoming greasy.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
- Drain and Serve: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil. This will help the chicken stay crispy.
- Enjoy! Serve the fried chicken hot and fresh. It’s delicious on its own, or with your favorite sides like mashed potatoes, coleslaw, green beans, or corn on the cob.
This fried chicken recipe is a labor of love, but the results are absolutely worth it. The crispy skin, the juicy meat, the perfect blend of seasonings… it’s a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, put on some good music, and get ready to fry up some seriously delicious chicken. You won’t regret it!
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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