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There’s something irresistibly comforting about a dish of Country Fried Chicken. This culinary classic, beloved across America, conjures up nostalgic memories of family gatherings, backyard barbecues, and Sunday dinners. The mere thought of crispy, golden-brown skin enveloping juicy, tender chicken is enough to make anyone's mouth water. Country Fried Chicken is more than just a meal; it's a symbol of Southern hospitality and warmth, often served alongside hearty sides and shared among loved ones.

Country Fried Chicken

A delightful twist on a classic dish.
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Ingredients
  

4 large chicken thighs and drumsticks (skin-on, bone-in)

1 cup buttermilk

1 tablespoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional for heat)

Vegetable oil for frying

Fresh herbs for garnish (such as parsley or thyme)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for max flavor and tenderness.

    Prepare the Coating: In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

      Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing down to ensure a good coating. Place the coated chicken on a wire rack and let it sit for 15-20 minutes to help the coating adhere.

        Heat the Oil: In a large, heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1 inch up the sides (approximately 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small pinch of flour into it; if it bubbles, it’s ready.

          Fry the Chicken: Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Adjust the heat as necessary to maintain a steady frying temperature.

            Drain and Rest: Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Let it rest for about 5 minutes.

              Serve: Garnish with fresh herbs if desired, and enjoy with your favorite sides like mashed potatoes, coleslaw, or cornbread.

                Prep Time: 20 mins | Total Time: 2 hours 35 mins | Servings: 4