Indulge in crispy heaven: the ultimate fried chicken recipe using milk for irresistible flavor
What To Know
- Substitute buttermilk for the milk in the marinade for a classic buttermilk fried chicken flavor.
- A tangy coleslaw provides a refreshing contrast to the richness of the fried chicken.
- To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
If you’re a fan of crispy, juicy fried chicken, then this recipe is a must-try. Using milk as a key ingredient, this recipe will give you the most tender and flavorful fried chicken you’ve ever tasted.
The Secret Ingredient: Milk
The secret to this recipe lies in the use of milk. Milk helps to tenderize the chicken, making it incredibly juicy and succulent. It also adds a subtle flavor that complements the crispy exterior perfectly.
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1 cup milk
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1 cup vegetable oil
Instructions:
1. Prepare the chicken: In a large bowl, combine the buttermilk, milk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken pieces to the bowl and stir to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Prepare the breading: In a separate bowl, whisk together the flour and salt.
3. Bread the chicken: Remove the chicken from the marinade and shake off any excess liquid. Dredge the chicken pieces in the flour mixture, shaking off any excess.
4. Heat the oil: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
5. Fry the chicken: Carefully place the chicken pieces in the hot oil. Fry for 10-12 minutes, or until golden brown and cooked through.
6. Drain and serve: Remove the chicken from the oil and drain on paper towels. Serve hot with your favorite sides.
Tips:
- For extra crispy chicken, double-coat the chicken in the flour mixture.
- Use a meat thermometer to ensure that the chicken is cooked through before serving.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Variations:
- Spicy fried chicken: Add 1 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
- Herb-infused fried chicken: Add 1 tablespoon of your favorite dried herbs to the flour mixture for a flavorful twist.
- Buttermilk fried chicken: Substitute buttermilk for the milk in the marinade for a classic buttermilk fried chicken flavor.
The Perfect Sides:
- Mashed potatoes: Creamy mashed potatoes are the perfect complement to crispy fried chicken.
- Coleslaw: A tangy coleslaw provides a refreshing contrast to the richness of the fried chicken.
- Green beans: Sautéed green beans with garlic and lemon zest add a healthy and flavorful side.
The Final Word: A Culinary Delight
This fried chicken recipe using milk is a true culinary delight. The tender, juicy meat and the crispy exterior make it a dish that will impress your family and friends. So next time you’re craving some fried chicken, give this recipe a try. You won’t be disappointed!
What You Need to Learn
Q: Can I use other types of milk in this recipe?
A: Yes, you can use any type of milk you have on hand, such as almond milk, soy milk, or coconut milk.
Q: How long can I marinate the chicken in the milk mixture?
A: You can marinate the chicken for as little as 2 hours or as long as overnight. The longer you marinate it, the more tender and flavorful it will be.
Q: What is the best way to store leftover fried chicken?
A: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
