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Crispy Homemade Fried Chicken
This recipe walks you through creating flavorful, tender, and crispy fried chicken at home. It involves marinating the chicken in buttermilk for tenderness, coating it in seasoned flour for maximum crunch, and using a two‑step cooking method—first frying, then finishing in the oven—to achieve perfectly cooked chicken with irresistible crispy bits.
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Critical Success Points
- • Ensure the chicken is thoroughly marinated to achieve optimal tenderness and flavor.
- • Evenly prepare the seasoned flour dredge to ensure a uniform coating.
- • Keep the oil at 175 °C while frying to achieve a crisp, non‑greasy chicken.
- • Use one hand for the wet mixture and the other for the dry coating when dredging the chicken, preventing mess and ensuring the crust adheres.
- • Complete the cooking of fried chicken in the oven to achieve a safe internal temperature while preserving its crispness.
Safety Warnings
- • Exercise caution when frying in hot oil to prevent splatters and burns.
- • Employ a thermometer to track oil temperature, preventing overheating and fire hazards.
- • Make sure the chicken reaches an internal temperature of 75 °C to prevent foodborne illness.
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