New York Fried Chicken
Crispy and flavorful New York Fried Chicken, featuring perfectly seasoned and golden-brown fried chicken pieces. A true comfort food classic!
Equipment
- Mixing Bowls
- Deep fryer or large pot
- Tongs
- Wire rack
Ingredients
Main Ingredients
- 2 pounds chicken pieces drumsticks, thighs, or wings
- 1 cup buttermilk for marination
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and black pepper
- 2 cups all-purpose flour for coating
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper optional, for heat
- 4 cups vegetable oil for frying
Instructions
- In a mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces and ensure they are fully coated. Cover and marinate in the refrigerator for at least 4 hours, or overnight for best results.
- In another mixing bowl, whisk together the flour, baking powder, cayenne pepper (if using), and additional salt and black pepper to taste.
- Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere the coating.
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken pieces in batches, avoiding overcrowding, for 12-15 minutes or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken and place it on a wire rack to drain excess oil. Repeat with the remaining chicken.
- Serve hot with your favorite dipping sauces or side dishes like coleslaw, mashed potatoes, or cornbread.
Notes
For extra crispiness, double-dredge the chicken by repeating the flour coating process. Leftovers can be reheated in an oven to maintain crispiness.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 3mg
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