Description
A Southern staple featuring crispy, golden-brown chicken fried to perfection with a delightful buttermilk soak that ensures tenderness.
Ingredients
Scale
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon freshly ground black pepper
- 2 cups vegetable oil
- Fresh parsley for garnish
Instructions
- Begin by pounding the chicken breasts to ½-inch thickness using a meat mallet or a rolling pin.
- Soak the pounded chicken in buttermilk for at least 15 minutes.
- In a shallow dish, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, baking powder, salt, and pepper.
- Dredge each piece of chicken in the seasoned flour, then dip it back into the buttermilk, and coat it again in the flour.
- Heat the oil in your cast iron skillet or frying pan to 350°F (175°C).
- Fry each chicken piece for about 5-6 minutes per side, or until golden-brown and reaching an internal temperature of 165°F (75°C).
- Transfer the fried chicken to a wire rack to maintain crispiness.
- Optionally air fry at 400°F (204°C) for about 12 minutes, spritzing with oil for enhanced browning.
Notes
Marinate chicken overnight for deeper flavor. For baking, preheat the oven to 425°F (218°C) and lightly spray the chicken for crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg