Get perfectly crispy fried chicken like Nana used to make with this brilliant trick
There’s something magical about the crispy exterior and juicy tenderness of fried chicken, especially when it’s made with love and a secret family recipe. Nana’s Fried Chicken is a timeless classic, loved by generations for its irresistible flavor and comforting crunch. In this article, we’ll dive into the art of making Nana’s Fried Chicken, sharing step-by-step instructions, insider tips, and answering all your burning questions along the way. Get ready to elevate your fried chicken game and become the hero of your next family gathering or potluck!
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Whole chicken | 1 (cut into pieces) |
| Buttermilk | 2 cups |
| All-purpose flour | 2 cups |
| Paprika | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Cayenne pepper | 1 teaspoon (adjust to preference) |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | For frying |
Instructions:
- Prepare the Chicken: Cut a whole chicken into pieces or use 3-4 pounds of your favorite cuts.
- Soak in Buttermilk: Place the chicken pieces in a large bowl and cover them with buttermilk. Let them soak for at least 2 hours in the refrigerator.
- Season the Chicken: Remove the chicken from the buttermilk and let excess drip off. Season both the chicken and the flour with paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Coat with Flour: Dredge each piece of chicken in the seasoned flour until well coated on all sides.
- Heat the Oil: Heat vegetable oil in a large skillet or frying pan over medium heat until it reaches 350°F.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil. Fry each piece for 8-10 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F.
- Drain and Serve: Remove the fried chicken from the oil and let it drain on a wire rack over a baking sheet or paper towel-lined plate. Serve hot and enjoy the crispy goodness!
