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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I had to leave out the oil from the recipe, or it threw the counts WAY off - you don't actually eat all that oil! My fryer takes 6 cups, use what's recommended for yours. Ingredients:
3 lb chicken, cut onto pieces |
2 cups low fat buttermilk |
2 tablespoons kosher salt |
2 tablespoons hungarian paprika |
2 teaspoons garlic powder |
1 teaspoon cayenne pepper |
3 cups flour, for dredging |
Directions:
1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
2. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
3. Fry chicken using your fryer's directions.
4. Cook chicken until golden brown. More importantly, the internal temperature should be right around 180 degrees.
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