English's Fried Chicken Recipe
Have you ever tasted something and felt pure joy? That’s how I felt the first time I tried English's Fried Chicken Recipe. It was golden, crunchy, and full of flavor.
Equipment
- Large Bowl
- Deep Frying Pan
- Tongs
- Cooling Rack
- Thermometer (for oil)
Ingredients
- Chicken = 01 kg cut into pieces
- Buttermilk = 02 cups
- Flour = 02 cups all-purpose
- Salt = 01 teaspoon
- Pepper = 01 teaspoon
- Garlic Powder = 01 teaspoon
- Paprika = 01 teaspoon
- Cayenne Pepper = ½ teaspoon Optional
- Oil for frying (vegetable or canola)
Instructions
- Soak chicken in buttermilk overnight.
- Mix all dry spices and flour in a bowl.
- Heat oil in a deep pan (about 350°F).
- Remove chicken from buttermilk.
- Coat each piece in the flour mix.
- Fry chicken in hot oil.
- Turn pieces to cook evenly.
- Fry for 12–15 minutes per batch.
- Place on a cooling rack.
- Let it rest for 5 minutes before serving.
Servings and Preparation Times
- Preparation Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Total Servings: 4 people
Notes
- Use buttermilk; it keeps chicken moist inside.
- Double-coat for extra crunch. Dip twice in flour.
- Don't overcrowd the pan; it lowers the oil temperature.
- Let the chicken rest; it helps the crust set.
- Use a thermometer; the oil should be 350°F for frying.