Mohamed Shili This delicious and easy fried chicken recipe by Joanna Gaines is a must-try for a comforting, crispy meal that’s perfect for any occasion. With a golden, flavorful crust and tender meat, it’s made using common ingredients you likely already have at home. Enjoy it as a quick dinner or a crowd-pleasing treat for family gatherings!
Recipe Ingredients:
- 1 (4 pound) chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts vegetable oil for frying
How To Make Fried Chicken Recipe?
- Prepare the chicken: Skin the chicken pieces if desired.
- Season the flour: In a large plastic bag, mix flour, paprika, salt, and pepper.
- Coat the chicken: Dip each piece of chicken into the buttermilk, then place a few at a time into the bag with the seasoned flour. Seal the bag and shake to coat evenly.
- Rest the coated chicken: Place the coated chicken on a tray and cover with a clean dish towel or wax paper. Let sit until the coating becomes paste-like (this is crucial for a perfect crust).
- Heat the oil: Fill a large skillet (preferably cast iron) 1/3 to 1/2 full with vegetable oil. Heat the oil until very hot.
- Fry the chicken: Add as many pieces of chicken to the skillet as it can hold without overcrowding. Brown the chicken on both sides.
- Cook the chicken: Lower the heat, cover the skillet, and let the chicken cook for 30 minutes to ensure it is cooked through.
- Crisp the chicken: Remove the cover, raise the heat again, and continue frying until the chicken is golden and crispy.
- Drain and serve: Transfer the chicken to paper towels to drain excess oil. Keep finished pieces warm in a slightly heated oven while frying the rest.
Recipe Tips:
- Let the coating rest: After coating the chicken in flour, let it sit until the coating becomes paste-like. This step is crucial for creating a crispy, golden crust.
- Use a thermometer for oil: Ensure the oil is hot enough (about 175°C / 350°F) before frying. Too cool, and the chicken will be greasy; too hot, and it might burn.
- Don’t overcrowd the pan: Fry only a few pieces at a time to maintain the oil’s temperature and ensure even cooking.
- Cover for tender chicken: Cover the skillet while frying to cook the chicken through without drying it out, then uncover to crisp it up.
- Keep fried pieces warm: Place cooked chicken in a warm oven (not hot) while frying the rest, so it stays crispy and ready to serve.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover fried chicken cool to room temperature. Store it in an airtight container or wrap it tightly in foil. Keep it in the refrigerator for up to 3 days.
- Freeze: Allow the fried chicken to cool completely, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Preheat the air fryer to 180°C / 350°F. Place the chicken in the basket and heat for 8-10 minutes, flipping halfway through, to restore its crisp texture.
Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 220mg
- Total Carbohydrate: 15g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 22g
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Joanna Gaines Fried Chicken Recipe
Description
This delicious and easy fried chicken recipe by Joanna Gaines is a must-try for a comforting, crispy meal that’s perfect for any occasion. With a golden, flavorful crust and tender meat, it’s made using common ingredients you likely already have at home. Enjoy it as a quick dinner or a crowd-pleasing treat for family gatherings!
Ingredients
Instructions
- Prepare the chicken: Skin the chicken pieces if desired.
- Season the flour: In a large plastic bag, mix flour, paprika, salt, and pepper.
- Coat the chicken: Dip each piece of chicken into the buttermilk, then place a few at a time into the bag with the seasoned flour. Seal the bag and shake to coat evenly.
- Rest the coated chicken: Place the coated chicken on a tray and cover with a clean dish towel or wax paper. Let sit until the coating becomes paste-like (this is crucial for a perfect crust).
- Heat the oil: Fill a large skillet (preferably cast iron) 1/3 to 1/2 full with vegetable oil. Heat the oil until very hot.
- Fry the chicken: Add as many pieces of chicken to the skillet as it can hold without overcrowding. Brown the chicken on both sides.
- Cook the chicken: Lower the heat, cover the skillet, and let the chicken cook for 30 minutes to ensure it is cooked through.
- Crisp the chicken: Remove the cover, raise the heat again, and continue frying until the chicken is golden and crispy.
- Drain and serve: Transfer the chicken to paper towels to drain excess oil. Keep finished pieces warm in a slightly heated oven while frying the rest.
Notes
- Let the coating rest: After coating the chicken in flour, let it sit until the coating becomes paste-like. This step is crucial for creating a crispy, golden crust.
- Use a thermometer for oil: Ensure the oil is hot enough (about 175°C / 350°F) before frying. Too cool, and the chicken will be greasy; too hot, and it might burn.
- Don’t overcrowd the pan: Fry only a few pieces at a time to maintain the oil’s temperature and ensure even cooking.
- Cover for tender chicken: Cover the skillet while frying to cook the chicken through without drying it out, then uncover to crisp it up.
- Keep fried pieces warm: Place cooked chicken in a warm oven (not hot) while frying the rest, so it stays crispy and ready to serve.
Joanna Gaines Fried Chicken Recipe
