Hey folks! Welcome to Episode 80 of Daniel Eats!

I have been a little inundated, and under the weather so I haven’t been writing or posting very much. 

This year has been a rollercoaster ride already, folks. Between the uncontrollable fires in California, and now President Trump cracking down on immigration, fiercely. Also, passing many other executive orders. None of which I am going to waste my time posting about.  If you are interested in getting a more detailed look into what he has signed:

https://potustracker.us/?__cf_chl_tk=HyVvlpQbekcsjZEuLvoB0PHNr71H.Vp.SYjgrlV.UIU-1738086862-1.0.1.1-YHNS9nczCRtx1v5WC_xu4xKxoGGNm0UxfrnFKpVPicg

It hasn’t snowed here, and the Winter is zapping me of all of my energy. If I were a Bear I would be sound asleep dreaming of honey.

We have been attempting to keep ourselves busy, warm and fed.

Fried Chicken is has always been a comfort food of mine. Thankfully my Pa knows how to cut of a whole chicken. We battered and tossed the chicken; it was already dead folks, no need to worry.  The rest is history.

Seasoning and flouring the chicken is mandatory.

Imagine eating unseasoned chicken, yuck!

Flour is a pretty typical coating for classic fried chicken. Salt, pepper, oregano, cayenne, onion and garlic powder.

The tricky part about frying chicken is getting a golden coat, and thoroughly cooking the chicken to temp.  Often times the skin and coating will cook beautifully, and the middle be raw. There is no shame in having to finish your chicken in the oven, folks.

We probably are eating leftovers here tonight, peeps.

Here is a sunset photo to boost the positive vibes ✨

Nothing else here folks, thanks for reading

Daniel out! 💜

Classic Fried Chicken

Ingredients

For the Chicken:

4 lbs (about 8 pieces) bone-in, skin-on chicken (legs, thighs, breasts, wings)

2 cups buttermilk

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika


For the Coating:

2 cups all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp cayenne pepper (optional for spice)

1 tsp baking powder


For Frying:

4 cups vegetable oil (for deep frying)


Instructions

1. Marinate the Chicken

1. In a large bowl, mix buttermilk, salt, black pepper, garlic powder, onion powder, and paprika.


2. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours (or overnight for best flavor).



2. Prepare the Coating

1. In a separate bowl, mix the flour, salt, black pepper, paprika, cayenne pepper, and baking powder.



3. Dredge the Chicken

1. Remove chicken from the buttermilk marinade, letting excess drip off.


2. Coat each piece in the flour mixture, pressing firmly to adhere.


3. Let coated chicken rest on a wire rack for 10–15 minutes to set the crust.



4. Heat the Oil

1. In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).


2. Use a thermometer to maintain the temperature—too hot will burn the coating, too cool will make it greasy.



5. Fry the Chicken

1. Fry in batches, placing chicken in the oil without overcrowding.


2. Cook dark meat (thighs, legs) for about 12–15 minutes and white meat (breasts, wings) for about 8–10 minutes, turning occasionally.


3. Chicken is done when the internal temperature reaches 165°F (74°C) and is golden brown.



6. Drain and Serve

1. Remove chicken and drain on a wire rack over paper towels.


2. Let rest for a few minutes before serving.



Tips for Extra Crispiness:

✔ Double dip: After the first coating, dip back in buttermilk and coat with flour again.
✔ Use a wire rack instead of paper towels to prevent sogginess.
✔ Maintain oil temperature to avoid greasy chicken.

Enjoy your homemade classic crispy fried chicken!