How to make fried chicken (my way)

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Wash the chicken pieces in cold water with vinegar.

Season the chicken with salt and black pepper.

In a dry container, combine 6 cups of flour, 1 tablespoon of white pepper, 1 teaspoon of paprika, and 1 tablespoon of garlic salt.

Whisk the flour mixture until well combined.

In a separate bowl, combine 3 cups of buttermilk with 2 eggs, adding salt, black pepper, and white pepper to taste.

Whisk the buttermilk mixture until smooth.

Dip each piece of chicken into the flour mixture, ensuring it is fully coated.

Then dip the coated chicken into the buttermilk mixture, allowing excess to drip off.

Return the chicken to the flour mixture for a second coating, ensuring it is well covered.

Heat oil in a large cast iron skillet to 350°F (175°C).

Carefully place the chicken pieces in the hot oil, avoiding overcrowding.

Fry the chicken until golden brown and cooked through, about 15-20 minutes, checking for doneness.

Remove the fried chicken and drain on paper towels.

Let the chicken rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens