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Instructions:
- Marinate the Chicken: Place the chicken pieces in a bowl and cover with buttermilk. Let it marinate for at least 1 hour (or up to overnight) to tenderize the chicken and infuse flavor.
- Prepare the Coating: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, pepper, and baking powder. The baking powder will help the crust puff up and become ultra-crispy.
- Coat the Chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, pressing gently to coat evenly. Shake off any excess flour.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven over medium-high heat. Once the oil is hot (about 350°F/175°C), fry the chicken in batches, being careful not to overcrowd the pan. Fry for about 10-15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain and Serve: Remove the chicken from the oil and place it on a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce and enjoy that perfectly crispy coating!
2. Crispy Roasted Potatoes
Ingredients:
- 2 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary (or thyme)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
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