Welcome to a culinary journey that brings the comfort of Southern cooking right to your kitchen. This Chicken Fried Chicken recipe, inspired by Paula Deen, is a crispy, juicy masterpiece that’s sure to become a family favorite.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and flavorful.
- A double dredge in seasoned flour guarantees a crispy, golden crust.
- Frying at the perfect temperature keeps the chicken moist inside while achieving a crunchy exterior.
- Simple ingredients come together to create a dish that’s both comforting and impressive.
- Perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Meat mallet
- Deep fryer or large, deep skillet
- Thermometer
- Wire rack
Instructions
Step 1: Marinate the Chicken
Place the chicken breasts in a large bowl and cover with buttermilk. Let them marinate in the refrigerator for at least 4 hours, or overnight for best results. This step is crucial for tender, juicy chicken.
Step 2: Prepare the Dredging Station
In another large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. This mixture will give your chicken that signature crispy coating.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then into the flour again for a double coat.
Step 4: Fry to Perfection
Heat vegetable oil in a deep fryer or skillet to 350°F. Fry the chicken in batches, about 5-6 minutes per side, until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F.
Step 5: Drain and Serve
Transfer the fried chicken to a wire rack to drain any excess oil. Serve hot with your favorite sides for a meal that’s sure to impress.
Tips and Tricks
For the crispiest chicken, let the dredged chicken rest for 10 minutes before frying. This allows the coating to set. Always maintain the oil temperature; too low, and the chicken will be greasy; too high, and it will burn before cooking through. For a lighter version, try baking the chicken at 400°F for 20-25 minutes after dredging.
Recipe Variations
- Add cayenne pepper to the flour mixture for a spicy kick.
- Substitute half the buttermilk with hot sauce for a tangy twist.
- Use panko breadcrumbs instead of flour for an extra crunchy texture.
- Try different seasonings in the flour, like smoked paprika or Italian herbs, for unique flavors.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Thighs are juicier and more flavorful, just adjust cooking time as needed.
How do I keep the chicken warm while frying in batches? Place cooked pieces on a wire rack in a 200°F oven to keep them warm and crispy.
Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with your favorite gluten-free blend.
Summary
This Chicken Fried Chicken recipe brings Southern comfort to your table with its crispy, juicy goodness. Perfect for any occasion, it’s a dish that’s sure to delight.
