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Flavorful Chicken With the Finest Sides
Ingredients:
- 1 (4-pound) chicken, cut into pieces
- 1 cup whole milk buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- 1 teaspoon garlic powder, Salt, and pepper to taste
- 2 quarts vegetable oil for frying
Dry chicken with paper towels. Put the flour in a large plastic bag. Let the amount of chicken you are cooking dictate the amount of flour you use. Season the flour with paprika, garlic powder, salt, and pepper to taste. Paprika helps to brown the chicken.
Dip chicken pieces in buttermilk, then, a few at a time, put them in the bag with the flour, seal the bag, and shake to coat well.
Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. Let it sit until the flour reaches a paste-like consistency. This step is important to ensure that the skin will be crispy and adhere to the chicken.
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full of vegetable oil. Heat until very hot.
Put in as many chicken pieces as the skillet can hold. Brown the chicken in hot oil on both sides.
When browned, reduce the heat and cover the skillet. Let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove the cover, raise the heat again, and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry it in a few batches. Keep the finished chicken in a slightly warm oven while preparing the rest.