In a large bowl, combine the buttermilk, chopped rosemary, and chopped thyme. Season with salt and pepper to taste. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse and the buttermilk to tenderize the chicken.
Prepare the Coating:
In a shallow bowl or plate, combine the all-purpose flour, paprika, and a pinch of salt and pepper. Mix thoroughly. This seasoned flour will form the crispy coating on your chicken.
Coat the Chicken:
Remove each piece of chicken from the buttermilk mixture, letting any excess liquid drip off. Dredge the chicken pieces in the seasoned flour mixture, pressing gently to ensure an even, thick coating. Shake off any excess flour.
Fry the Chicken:
Heat enough vegetable oil in a large skillet to submerge the chicken pieces, about 2 inches deep. Heat the oil to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Drain and Serve:
Once the chicken is crispy and cooked to perfection, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.
Serving and Storage Tips:
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