A delightful twist on classic fried chicken, this recipe ensures a crispy, flavorful crust and juicy, tender meat.
Prepare the chicken by soaking it in buttermilk for at least 1 hour.
Marinating in buttermilk tenderizes the chicken and enhances its flavor.
In a bowl, beat the eggs until smooth.
Ensure the eggs are well beaten for an even coating.
Combine the flour, salt, pepper, and paprika in a paper bag.
Using a paper bag makes coating the chicken evenly easier.
Dip each piece of chicken into the egg wash, then place it in the bag with the flour mixture and shake to coat.
Shake off excess flour to prevent clumping.
Heat the oil in a deep frying pan over medium-high heat until hot.
Use a thermometer to ensure the oil is at the right temperature.
Fry the chicken pieces in batches until golden brown and cooked through, about 10 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Drain the fried chicken on paper towels to remove excess oil.
Pat the chicken gently to remove any remaining oil.
Serve the chicken hot with your favorite sides and enjoy.
Garnish with fresh herbs for a touch of color and flavor.
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