Simply Fried Chicken
Simply Fried Chicken
3 cups buttermilk
2 pounds chicken (legs, thighs, wings)
3 cups vegetable oil
2 cups all-purpose flour
1½ tablespoons salt
1½ tablespoons Old Bay Seasoning
1½ tablespoons black pepper
1½ tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons cornstarch
2 cups whole milk
In a large air-tight container or casserole dish, pour the buttermilk over the chicken pieces. Allow the chicken to marinate in the buttermilk for at least 2 hours.
In a large cast-iron skillet, heat the vegetable oil over low-medium heat. If the oil begins to smoke, the oil is too hot, and you need to reduce the heat.
In a large mixing bowl, combine the flour, salt, Old Bay Seasoning, pepper, garlic powder, onion powder and cornstarch. Set aside.
Place the milk in a medium mixing bowl adjacent to the flour mixture.
When you are ready to fry the chicken pieces, take each piece of chicken and coat it in the flour mixture.
Quickly dip each of the coated chicken pieces in the milk, and repeat the process of coating the chicken pieces in the flour mixture.
Place the coated chicken pieces in the hot vegetable oil. Start with one chicken piece to test the temperature of the oil. When the chicken piece is introduced to the oil, the oil should begin to sizzle gently, not violently. The breading of the chicken should remain white and turn to a very pale brown color after the first minute. If the breading darkens to a medium brown too quickly, then your oil is too hot, and your breading will burn before your chicken is fully cooked.
Allow the chicken to fry on one side until the breading turns to a medium, golden brown color. Then, using tongs, carefully flip the chicken pieces so that the uncooked portion is able to cook in the oil.
Once the chicken is golden brown on all sides, remove the chicken pieces from the oil, and allow the chicken pieces to drain on a paper towel. For an extra safety measure, you may check the internal temperature of the chicken using a digital thermometer. The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken warm and enjoy!