4Th Of July Fried Chicken Recipe

Ingredients for 4Th Of July Fried Chicken

• Chicken
• 2 cups buttermilk
• 2 cups all-purpose flour
• 2 teaspoons salt
• Ground Sage
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Eggs
• Water
• 1 cup panko breadcrumbs (optional)
• Approximately 2 cups vegetable oil

How to Make 4Th Of July Fried Chicken

1. 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.
2. Pour 2 cups buttermilk over the chicken, ensuring all pieces are coated. Marinate for at least 30 minutes in the refrigerator, turning occasionally.
3. 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.
4. Add the marinated chicken to the bag, one piece at a time. Seal the bag and shake vigorously until the chicken is evenly coated.
5. 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).
6. Let the breaded chicken rest for 15 minutes at room temperature.
7. 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.
8. 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.
9. 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).
10. Drain the fried chicken on a wire rack or paper towels to remove excess oil. Serve immediately and enjoy!