Are you craving that irresistible, crispy fried chicken you get at Publix, but without the drive? Then you're in luck! This recipe recreates that signature crispy, juicy flavor right in your own kitchen. It's easier than you think, making it a perfect addition to your repertoire of quick dinner ideas and healthy meals (with a little moderation, of course!). Get ready for homemade cooking at its finest, resulting in one of the best recipes you'll ever try.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs, beaten
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions:
Getting Started:
- Pat the chicken pieces dry with paper towels. This is crucial for achieving extra crispy skin. Excess moisture is the enemy of crispy fried chicken!
- In a large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
Brining and Coating:
- In a separate large bowl or shallow dish, whisk together the beaten eggs and buttermilk. This buttermilk brine adds incredible flavor and moisture.
- Dip each chicken piece into the buttermilk mixture, ensuring it's fully coated. Let the chicken sit in the buttermilk for at least 30 minutes, or up to 2 hours in the refrigerator for even more flavorful results.
- Dredge each buttermilk-soaked chicken piece in the flour mixture, pressing gently to ensure a good coating. Shake off any excess flour.
Frying to Perfection:
- Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. The oil should reach 300-325°F (150-160°C). Use a thermometer to ensure accurate temperature. Overly hot oil will burn the chicken before it cooks through.
- Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Overcrowding will lower the oil temperature and result in soggy chicken.
- Fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Serving Suggestions:
- Once cooked, remove the chicken from the oil and place it on a wire rack to drain excess oil.
- Serve immediately with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Cooking Tips for Extra Crispy Chicken:
- Don't overcrowd the pan: This keeps the oil temperature consistent, leading to even cooking and crispy skin.
- Use a thermometer: This guarantees the oil is at the right temperature for optimal frying.
- Let the chicken rest: Allow the chicken to rest for a few minutes after frying before serving. This allows the juices to redistribute, resulting in more tender meat.
- Double dredge: For extra crispy chicken, you can dip the chicken in the buttermilk, dredge in flour, then dip in buttermilk again before a final flour coating.
Variations:
- Spicy Chicken: Add more cayenne pepper or a pinch of red pepper flakes to the flour mixture for extra heat.
- Herbed Chicken: Add dried herbs like thyme, rosemary, or oregano to the flour mixture for a flavorful twist.
- Lemon Pepper Chicken: Substitute lemon pepper seasoning for the standard salt and pepper.
Nutritional Information (per serving, approximate):
This will vary depending on chicken size and oil used. It’s best to use a nutrition calculator for precise values based on your specific ingredients and portion sizes. However, fried chicken is generally high in calories and fat.
This recipe delivers delicious, crispy fried chicken that rivals restaurant quality. It's a fantastic addition to your collection of easy recipes and delicious dishes, perfect for a satisfying family dinner or a casual get-together. Enjoy!