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2 cup buttermilk (I used 2 cups 2% milk + fresh juice of 2 lemons) 8 chicken thighs (you can also use chicken breasts and legs) 2 cup all-purpose flour; 1 tsp kosher salt; 1 / 2 tsp fresh ground ...
1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...
Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl.
Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs ...
Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.
"Buttermilk Fried Chicken Sandwich" – two pieces of boneless chicken breast (marinated in buttermilk and Louisiana hot sauce, dredged in a flour mixture of garlic powder, chili powder, paprika, and lemon-pepper), flash-fried and topped with a Ranch-jalapeño aioli, tomatoes and shredded lettuce, served on cheddar and jalapeño-stuffed toasted ...