|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||11%|
|Total Sugars 12g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try making some of this delicious fried chicken for yourself. You can always pan-fried it instead of deep-frying if you want. This can easily be doubled or tripled for dinner on the first go around and the next day's picnic fare.
2 bone-in, skin-on chicken breasts, or thighs
For the Marinade:
2 cups cultured buttermilk
1 tablespoon hot paprika
1 tablespoon salt
For the Coating:
1/2 cup all-purpose flour
2 teaspoons hot paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Thoroughly mix marinade ingredients in a zippered plastic bag, add chicken, and refrigerate 12 - 24 hours, turning occasionally to ensure coverage.
- If you're in a hurry, you can skip the delay and simply dip the chicken in the marinade and then proceed to step 3 but chances are it's not going to be as juicy.
Mix coating ingredients in a zippered plastic bag and shake well. Empty into a deep bowl or square baking dish.
Remove chicken from marinade, shake off excess marinade, then dredge in coating.
Set chicken aside on a plate and allow to rest for 30 minutes in a refrigerator.
Heat 1/2 to 1 inch of oil in a medium, straight-sided, lidded skillet over medium-high heat.
Once oil is hot, re-dredge chicken in coating, shake off excess and add to skillet (skin-side down).
Cook for four minutes or until a light golden brown.
Turn chicken over, reduce temperature to low, cover and cook 15 to 20 minutes more. Ideally, cook until an instant-read thermometer registers 150 F for breasts or 155 F for thighs.
Remove cover, increase heat to medium-high, and turn over again. Cook another 5 minutes until coating is crisp and mahogany brown.
Drain on a plate on paper towels or drying racks above tinfoil lined baking sheets.
- Stick with either breasts or thighs that are the same size to assure equal cooking times.
- If doubling recipe, cook in two batches to avoid over-crowding or use a large to very large skillet.
- Although cast iron is widely lauded as the skillet of choice for pan-fried chicken, we find stainless steel or aluminum work better. Cast iron is slow to heat and slow to cool and you really want a quicker response when you turn the burner down and up.