Fried Chicken

Crispy on the outside and tender on the inside, this fried chicken recipe combines traditional flavors with a high-protein twist. Perfect for a satisfying American supper that will please any palate.

Ingredients

• Chicken thighs - 400 grams
• Buttermilk - 200 ml
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Egg - 1 large
• Vegetable oil - 500 ml (for frying)

Steps

1. In a bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
3. In a separate shallow dish, mix together the all-purpose flour and cornstarch.
4. In another bowl, beat the egg and set aside.
5. Remove the chicken from the marinade and allow excess to drip off. Dredge each piece in the flour mixture, then dip in the beaten egg, and finally coat again in the flour mixture for extra crispiness.
6. Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 180°C (350°F).
7. Carefully add the coated chicken thighs to the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
8. Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains essential vitamins and minerals from the chicken and spices.

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