· Chicken
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts,drumsticks, wings, legs, and/or thighs at the grocery store.
· Buttermilk
Acidic buttermilk tenderizes the chicken without making it too tough. Also, ithelps the flour mixture stick to the chicken.
· Flour
All-purpose flour gives the buttermilk and seasonings something to stick to,while ensuring a wonderfully crispy crust.
· Seasonings
This crispy fried chicken recipe calls for paprika (which helps with browning),salt, and pepper. You can add more spices and seasonings to taste.
· Oil
Vegetable oil is perfect for frying chicken because it has a high smoke point.
Ø Make the Breading
Combine the flour, paprika, salt, andpepper in a zip-top bag. Seal the bag and shake until well-combined.
Dredge the Chicken
Pour buttermilk into a shallow bowl, thendip the chicken (on both sides) until it's completely soaked in buttermilk.Place the soaked chicken in the bag with flour mixture, seal, and shake well tocoat. Transfer the coated chicken to a baking sheet, and cover. Allow the flourcoating to become a paste-like consistency.
Fry the Chicken
Pour the oil in a skillet and bring it tohigh heat. Brown the chicken on both sides, then reduce the heat, cover theskillet, and cook for about 30 minutes. Remove the cover, return the heat tohigh, and fry until extra crispy. Drain the chicken on paper towels.