Okay, folks, let’s talk fried chicken. Not just any fried chicken, but the kind that makes your taste buds sing and takes you right back to Sunday dinners at Grandma’s house. We’re diving deep into crispy, juicy perfection with this Ohio Fried Chicken recipe – a guaranteed crowd-pleaser!
This isn’t some complicated, chef-level technique. This is good, honest, down-to-earth fried chicken that anyone can make. We’re talking about achieving that perfect balance of crispy skin, tender meat, and that unforgettable flavor that keeps you coming back for more. Get ready to roll up your sleeves and get your hands a little dirty, because this is going to be delicious!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional, for a little kick!)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for more heat!)
- Vegetable oil or shortening, for frying
Instructions:
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tender, flavorful chicken. The longer it marinates, the better!
- Prepare the Dredge: In a separate large bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This is your seasoned flour mixture that will give the chicken its crispy coating. Make sure everything is well combined to ensure even seasoning.
- Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece in the seasoned flour mixture, making sure to coat it thoroughly on all sides. Press the flour into the chicken to help it adhere. Double-dipping can create an extra crispy coating – dip it back into the buttermilk and then back into the flour.
- Heat the Oil: Pour vegetable oil or shortening into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). A candy thermometer is your best friend here! Maintaining the correct temperature is key to achieving that golden-brown perfection without burning the chicken.
- Fry the Chicken: Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the skillet. Fry in batches, making sure there’s enough space between the pieces so the oil temperature doesn’t drop too much. Overcrowding will result in greasy chicken.
- Cook Until Golden Brown and Cooked Through: Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is cooked through. Nobody wants undercooked chicken!
- Drain and Serve: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
- Enjoy! Serve the fried chicken hot and enjoy! This goes perfectly with mashed potatoes, coleslaw, biscuits, or any of your favorite Southern side dishes. Don’t forget the gravy!
There you have it! Crispy, juicy, utterly irresistible Ohio Fried Chicken. This recipe is a classic for a reason – it’s simple, satisfying, and guaranteed to bring a smile to your face. So, gather your ingredients, crank up the tunes, and get ready to make some magic in the kitchen. Enjoy every delicious bite!
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes