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1 teaspoon ground mustard
For the Coating:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For Frying:
Vegetable oil (or another high-heat oil like peanut oil)
(You’ll need enough to deep-fry the chicken.)
For the Chicken:
4–6 pieces of chicken (breasts, thighs, drumsticks, or wings)
Step-by-Step Instructions
Step 1: Prepare the Brine
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken pieces to the brine, ensuring they’re fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum tenderness.
Step 2: Make the Spice Blend
In a small bowl, combine all the ingredients listed under “Spice Blend.” Set aside until ready to use.
Step 3: Create the Coating Mixture
In a shallow dish, mix together the all-purpose flour, baking powder, salt, and black pepper.
Stir in half of the prepared spice blend. Reserve the remaining spice blend for later.
Step 4: Coat the Chicken
Remove the chicken from the brine, allowing excess liquid to drip off.
Dredge each piece of chicken in the flour mixture, pressing gently to adhere. Shake off any excess flour.
Dip the coated chicken back into the buttermilk, then return it to the flour mixture. Repeat this process twice more to build up layers of breading.
Step 5: Fry the Chicken
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C) .
Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary.
Cook the chicken for 12–15 minutes , turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess grease.
Step 6: Finish with Extra Seasoning
Sprinkle the reserved spice blend over the freshly fried chicken while it’s still hot. This adds an extra burst of flavor.
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