One of my fondest memories is from a summer potluck at my aunt’s house. She lived on a picturesque farm in the Midwest, with rolling hills and a barn straight out of a postcard. It was the kind of place where food just tasted better, probably because it was always seasoned with love and laughter.
That particular day, I decided to bring fried chicken, a dish my grandmother used to make. I remember her kitchen, filled with the sizzle of chicken frying and the aroma of buttermilk and spices wafting through the air. She taught me that the secret to perfect fried chicken lies in the marinade—letting the chicken soak in a buttermilk bath infused with hot sauce for hours, allowing the flavors to penetrate deep into the meat.
As I prepared my dish, I couldn’t help but add my twist, blending a touch of paprika into the flour mixture for that extra kick of flavor. The result was a crispy, golden crust that everyone raved about. The chicken was juicy on the inside and perfectly seasoned on the outside. It was gone in minutes, and even my aunt, who is known for her culinary prowess, asked for the recipe.
This Potluck Fried Chicken recipe is not just a dish; it’s a piece of my heritage, a bridge between generations, and a way to bring a little bit of joy to any gathering. Whether you’re a seasoned cook or just starting, this recipe is straightforward and guaranteed to impress. So, roll up your sleeves, gather your ingredients, and get ready to create some delicious memories.
Making Potluck Fried Chicken
Ingredients
- 4 pounds chicken (cut into 8 pieces, discard backbone)
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups flour
- 1 tablespoon kosher salt
- 2 teaspoons coarse ground black pepper
- 1 teaspoon paprika
- Canola oil (for frying)
Directions
In a large bowl, mix the chicken pieces with buttermilk, salt, pepper, and hot sauce. Refrigerate for at least 4 hours.
In a medium bowl, combine flour and paprika. Set up a baking sheet next to it.
Take the chicken out of the buttermilk mixture. Dredge each piece in the flour mixture, ensuring it’s well-coated. Place the coated chicken on the baking sheet and let it sit for about 30 minutes until the coating becomes paste-like.
Fill a large dutch oven halfway with canola oil and heat it to 365°F. Fry the chicken in batches of 4 pieces, making sure not to crowd the pan. Cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
FAQs:
Can I use a different type of oil for frying the chicken?
While canola oil is recommended due to its high smoke point and neutral flavor, you can substitute it with other oils like vegetable oil or peanut oil. However, ensure the oil you choose has a high smoke point to avoid burning.
How long should I marinate the chicken in the buttermilk mixture?
The chicken should be marinated in the buttermilk mixture for at least 4 hours. This allows the buttermilk to tenderize the meat and infuse it with flavor. For best results, you can also marinate it overnight.
What is the purpose of letting the coated chicken sit before frying?
Letting the coated chicken sit for about 30 minutes allows the flour mixture to adhere better to the chicken, forming a paste-like coating. Consequently, this results in a crispier and more even fried chicken.
Can I skip the hot sauce in the marinade?
Yes, the hot sauce is optional and can be omitted if you prefer a milder flavor. However, it adds a subtle heat and depth of flavor to the chicken, enhancing the overall taste.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check this. Additionally, the chicken should be golden brown and crispy on the outside.
Potluck Fried Chicken
Ingredients
- 2 cups buttermilk
- 4 pounds chicken cut into 8 pieces, discard backbone
- 2 tablespoons hot sauce optional
- 2 cups flour
- 1 tablespoon kosher salt
- 2 teaspoons coarse ground black pepper
- 1 teaspoon paprika
- Canola oil for frying
Instructions
- In a large bowl, mix the chicken pieces with buttermilk, salt, pepper, and hot sauce. Refrigerate for at least 4 hours.
- In a medium bowl, combine flour and paprika. Set up a baking sheet next to it.
- Take the chicken out of the buttermilk mixture. Dredge each piece in the flour mixture, ensuring it's well-coated. Place the coated chicken on the baking sheet and let it sit for about 30 minutes until the coating becomes paste-like.
- Fill a large dutch oven halfway with canola oil and heat it to 365°F. Fry the chicken in batches of 4 pieces, making sure not to crowd the pan. Cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked.
