Here S A Mouthwatering Step By Step Guide To Making The Most Ins In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. the idea is that the lactic acids tenderize the chicken. sometimes my grandmother would even put the soaking chicken in the fridge overnight. mix together the flour, celery salt, garlic powder, cayenne, salt, and pepper in a large bowl. Step 3: fry the chicken. in a dutch oven, heavy pan, or a deep fat fryer, heat 1½ inches of oil to 350ºf. using tongs, carefully add a few pieces of chicken to oil. (oil temperature will drop; maintain it at 350ºf). fry chicken for 12 to 15 minutes or until coating is golden and chicken is no longer pink.
Here S A Mouthwatering Step By Step Guide To Making The Most Ins Ensure each piece is thoroughly coated. place the coated chicken on a wire rack to rest for about 15 minutes. this helps the coating adhere better and results in a crispier crust. select a high smoke point oil, such as vegetable, canola, or peanut oil. in a large cast iron dutch oven, heat the oil to 375°f (190°c). Cover and refrigerate at least 4 hours, or overnight. combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined. remove chicken from the refrigerator. working with one piece at a time, remove from the marinade and allow excess to drip off. Step 1 thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. soak in the fridge overnight or up to 24 hours. step 2 when you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. Remove the chicken from the buttermilk mixture and dredge it in the flour mixture, making sure to coat it well. heat vegetable oil in a large skillet over medium high heat. add the chicken to the skillet and cook for about 5 minutes on each side, or until the chicken is golden brown and crispy.
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