You can't beat the smell or taste of freshly fried chicken! This recipe will give you chicken that is perfectly crispy on the outside, yet tender and juicy on the inside. Serve with mashed potatoes, a side salad, or roasted brussels sprouts!
Ingredients• 2 pounds chicken wings chicken legs, thighs, or chicken breast • 2 cups buttermilk • 2 eggs • 1 teaspoon paprika • 1 teaspoon hot sauce • 1 teaspoon salt or to taste • 1 teaspoon pepper or to taste • 2 teaspoons baking powder • 1 1/2 teaspoon baking soda • 2 cups all-purpose flour • vegetable oil for frying
Prepare the chicken by rinsing in cold water and patting dry with paper towels. Set aside.
In a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and mix until evenly combined. Whisk in the baking powder and baking soda.
Measure the flour into a shallow dish for dredging the chicken.
Start by dredging a piece of chicken in the flour, coating on all sides. Next then dip it into the buttermilk mixture and make sure it’s covered well all around. Last Dredge the chicken in flour again, then place the chicken on a plate or rack. Repeat until all chicken is covered. If your flour gets too dirty or clumpy, throw it out and start with fresh flour.
Set up the frying station: Add oil to a depth of at least one inch to a high-walled skillet or Dutch oven, and heat over medium-high heat until it reaches 350 F. It should take about 10-15 minutes.
Once the oil is hot, carefully place a few pieces of chicken in the skillet using tongs but make sure they do not touch, you want about 1-inch space in between them. For 1 lb of chicken, you will have to do this in several batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees or a total of 12 to 15 minutes. If the oil level falls below an inch, add more oil and allow it to heat before adding cooking more chicken.
Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving. Can also be served cold.