Zutaten für 4Th Of July Fried Chicken
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Zubereitung von 4Th Of July Fried Chicken
- Rinse 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts) thoroughly and pat completely dry with paper towels. Place in a shallow dish.
- Pour 2 cups buttermilk over the chicken, ensuring all pieces are coated. Marinate for at least 30 minutes in the refrigerator, turning occasionally.
- In a large paper bag, combine 2 cups all-purpose flour, 2 teaspoons salt, 1 teaspoon dried sage, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Mix well.
- Add the marinated chicken to the bag, one piece at a time. Seal the bag and shake vigorously until the chicken is evenly coated.
- In a shallow dish, lightly beat 2 large eggs. Dip each chicken piece in the egg, allowing excess to drip off. Then dredge the chicken in 1 cup panko breadcrumbs (optional, for extra crispiness).
- Let the breaded chicken rest for 15 minutes at room temperature.
- Pour 1 inch of vegetable oil (about 2 cups) into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat to 375°F (190°C). To test the oil temperature, drop a small piece of bread into the oil; it should sizzle and brown quickly.
- Carefully add the chicken legs and thighs to the hot oil, ensuring not to overcrowd the pan. Fry for 10-12 minutes, turning occasionally, until golden brown and cooked through.
- Remove the legs and thighs and set aside on a wire rack or paper towel-lined plate. Add the remaining chicken pieces to the skillet and fry for another 10-12 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Drain the fried chicken on a wire rack or paper towels to remove excess oil. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
19g
Fat
80g
Carbs
11g
