Fried Chicken Recipe | Simply Mamá Cooks

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt provides similar tanginess and creaminess.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than breasts.

In a bowl, combine 1 tablespoon Lowry seasoned salt, 1 tablespoon chicken bouillon flavoring, 2 teaspoons poultry seasoning blend, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons salt-free lemon pepper, and 2 teaspoons paprika to create the seasoning mix.

Season 2.75 pounds of chicken (4 drumsticks and 2 chicken breasts, cut in half) with 2 tablespoons of the seasoning mix, reserving the rest for dredging later.

Add 2 cups of buttermilk and 1/2 cup of Louisiana hot sauce to the chicken, mix well, and marinate overnight in the fridge.

The next day, set the marinated chicken aside to take the chill off while preparing the dredge.

In a dry bowl, add 2.5 to 3 cups of all-purpose flour and mix in the reserved seasoning mix, including 1 teaspoon of cayenne pepper for added spice.

In another bowl, beat 2 large eggs and mix in a half cup of the seasoned flour and some Topochico mineral water to create a wet batter.

Remove chicken from the marinade and dip each piece into the wet batter, then dredge in the seasoned flour, using one hand to coat and pat it in.

For extra crunch, double coat the chicken by repeating the wet and dry dredging process, adding an extra cup of flour if needed.

Place the coated chicken on a baking sheet and let it rest for 10 to 15 minutes while preheating the oil.

Heat oil in a deep skillet to frying temperature and add the chicken pieces, frying for 12 to 15 minutes, flipping the chicken breasts after 6 minutes and allowing the legs to cook longer.

Ensure the chicken reaches an internal temperature of 165°F and that juices run clear when cut.

Once cooked, let the chicken rest for 3 to 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens