English’s Fried Chicken Recipe
English fried chicken is a crispy and flavorful dish featuring tender chicken pieces coated in a seasoned flour mixture, then deep-fried to golden perfection. This recipe typically includes herbs, spices, and sometimes buttermilk for extra flavor and tenderness. It’s a beloved comfort food, often served with sides like mashed potatoes or coleslaw.
Equipment
- Large mixing bowl
- Cast-iron skillet or deep frying pan
- Tongs
- Wire rack
- Paper towels
Ingredients
- 1 whole chicken cut into pieces
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional
- Salt and pepper to taste
- Peanut oil or vegetable oil for frying
Instructions
Prepare the Chicken
- Rinse and pat dry the chicken pieces. Soak them in buttermilk for at least 3 hours or overnight to tenderize the meat and enhance the flavor.
Season the Flour
- In a large bowl, combine flour, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix well.
Coat the Chicken
- Remove chicken pieces from buttermilk and allow excess liquid to drip off. Dredge the chicken in the seasoned flour, ensuring an even coat. Shake off the excess.
Heat the Oil
- Heat about 2 inches of oil in a cast-iron skillet to 350°F. Ensure the oil is hot enough by testing with a small pinch of flour—it should sizzle immediately.
Fry the Chicken
- Carefully place the chicken pieces into the skillet, skin-side down. Avoid overcrowding the pan. Fry for about 10 minutes on each side or until golden brown.
Drain and Rest
- Transfer the chicken to a wire rack lined with paper towels to drain excess oil. Let it rest for 5 minutes before serving.
Notes
1. Oil Choice: Peanut oil is ideal for frying as it withstands high temperatures without breaking down.
2. Extra Flavor: Add a few dashes of hot sauce to the buttermilk for a spicy kick.
3. Storage: Refrigerate leftovers in an airtight container for up to two days. Reheat in an oven at 250°F to restore crispiness.