With this especially crunchy and gentle version, F&W’s Grace Parisi created chicken fried to perfection. Buttermilk seasoning with a pinch of cayenne pepper ensures gentle meat, at the same time as a soaking of flour blended with garlic and onion powder offers a crunchy, delicious crust in each bite.
* ingredients :
° three chicken thighs on the bone
° three chicken thighs
° 2 teaspoons salt
° 1 teaspoon pepper
° 1 teaspoon of thyme
° 1 teaspoon paprika
° 1 teaspoon white pepper
° 1 teaspoon garlic powder
° 2 cups of milk (480 ml)
+ bread
° 2 cups all-purpose flour (250 g)
° 1 teaspoon salt
° 1 teaspoon pepper
° 1 teaspoon paprika
° 1 teaspoon garlic powder
° Half a teaspoon of cayenne pepper
° frying oil
* to prepare :
In a large bowl, integrate chook with all marinade ingredients. Stir to make sure every chicken piece is evenly covered, then cowl with hang film and allow cool for approximately an hour.
Combine all of the breadcrumbs components in a large bowl, then roll the marinated chook portions withinside the flour, discarding the excess. Repeat with the relaxation of the chicken.
Heat the oil in a frying pan over high warmness to approximately 350 degrees Fahrenheit.
Fry 3-4 pieces at a time for 15-20 mins till the bread is dark golden brown, flipping it numerous times to make certain the bread is cooked flippantly and does now no longer burn.
The oil temperature ought to drop to approximately 320 tiers Fahrenheit.
Place the chicken on a paper towel or wire rack and leave for 10-15 mins.
