Beth S Best Fried Chicken Recipe

Ingredients for Beth S Best Fried Chicken

• Broiler Fryer Chicken
• 2 tablespoons salt
• Black Pepper
• 1 tablespoon garlic powder
• Accent Seasoning
• All Purpose Flour
• 2 tablespoons paprika
• 2 cups buttermilk
• Vegetable oil, enough to fill the skillet to a depth of 1/2 inch

How to Make Beth S Best Fried Chicken

1. Wash and pat the chicken parts completely dry with paper towels.
2. In a small bowl, mix together 2 tablespoons salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon Accent seasoning.
3. Generously sprinkle the seasoning mixture all over the chicken parts.
4. Place the seasoned chicken in a large zip-top bag. Seal tightly and refrigerate overnight.
5. The next morning, pour 2 cups buttermilk into the bag with the chicken.
6. Squeeze out as much air as possible, seal the bag, and gently massage the bag to ensure the buttermilk coats all the chicken pieces.
7. Return the bag to the refrigerator and let it marinate for at least 5 hours, or preferably overnight.
8. In another large zip-top bag, mix together 3 cups all-purpose flour, 1 tablespoon black pepper, and 2 tablespoons paprika.
9. Remove the chicken from the buttermilk bag and place it in a colander to drain for 1-2 minutes.
10. Pour enough vegetable oil (approximately 1/2 inch deep) into a large, heavy-bottomed skillet with a tight-fitting lid.
11. Heat the oil over medium-high heat until a pinch of flour sizzles immediately when added to the oil.
12. Reduce the heat to medium.
13. Shake each chicken piece individually in the flour bag, ensuring it's fully coated.
14. Carefully place the chicken pieces in the hot oil, skin-side down. If using a whole chicken, place the thighs in the center.
15. Cover the skillet with the lid and cook for approximately 2 minutes, or until a golden-brown crust forms.
16. Reduce the heat to slightly below medium.
17. When the tops of the chicken pieces appear wet, and you see some blood rising to the surface and the sides are browned, carefully turn the chicken over.
18. Cover and continue cooking until the bottom is golden brown and cooked through (internal temperature should reach 165°F).
19. Remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil.
20. Tent loosely with aluminum foil to keep warm.
21. Let the chicken rest for 5 minutes before serving.