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  ü Crispy Fried Chicken                         

 

This is the only crunchy fried chicken recipe you will always need. It combines all the true-and-tried tricks to ensure the most flavorful, juiciest, crunchy chicken every time.

What makes this fried chicken so crispy?

There are the following reasons for crispy chicken:


           ·        Allowing the buttermilk-flour mixture to come to a paste-like firmness is key             to juiciness on the inside and crunchiness on the outside.

·        Most fried chicken is cooked throughout the frying process at a high temperature. However, it only starts at a very high heat — after browning, the heat is decrease for about 30 minutes. You will increase the temperature again at the end, locking in that crispy shape.

·        Paprika adds a smoky touch and has a low smoke point, which helps to brown the chicken.

Ingredients

·         1 chicken, cut into pieces as you want

·         2 cups all-purpose flour for topped layering

·         Paprika 1 teaspoon 

·         salt and pepper for good taste

·         2 quarts of vegetable oil for cooking

·         1 cup buttermilk

Cooking Process

1.   Take your cut chicken pieces and skin them if you prefer.

2.   Put the flour in a large plastic bag. Season the flour with salt, pepper, and paprika to taste paprika is useful for browning of chicken.

3.   A few at a time, dip chicken pieces in buttermilk then, put them in the bag with the flour, seal the bag and shake to bag well.

4.   Place the coated chicken on a tray or cookie sheet, and cover it with waxed paper or a clean dish towel.

5.   Fill a large skillet (cast iron is best) about ½ to 1/3 full with vegetable oil. Heat until it will be very hot.

6.   Put in as many chicken pieces as the skillet can hold. Brown the chicken on both sides in hot oil.

7.   When browned, reduce heat and cover the skillet; let cook for about 30 minutes the chicken will be cooked through but not crunchy. Remove cover, raise heat again, and continue to fry until crunchy.

8.   Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry it in a short time. Keep the finished chicken in a slightly warm oven while finalizing the rest.