How do you make fried chicken on the stove At what temperature and how long let it cook?

Stovetop Fried Chicken: A Delicious Adventure

Here's a classic method for making stovetop fried chicken, with tips for crispy, juicy results:

Ingredients:

* 1.5 pounds bone-in chicken pieces (thighs, drumsticks, or a mix)

* 1 cup buttermilk

* 1 tablespoon hot sauce (optional)

* 1 teaspoon salt

* 1 teaspoon black pepper

* 1 cup all-purpose flour

* 1 teaspoon paprika

* 1/2 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1/2 teaspoon cayenne pepper (optional)

* Vegetable oil for frying (about 2 inches deep)

Equipment:

* Large bowl for marinating

* Large skillet or Dutch oven with lid

* Spatula

* Thermometer (optional)

Instructions:

1. Prepare the Chicken: Rinse chicken pieces and pat dry. In a large bowl, combine buttermilk, hot sauce (optional), salt, and pepper. Add chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. Make the Breadcrumbs: In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, and cayenne pepper (optional).

3. Fry the Chicken: Heat oil in the skillet or Dutch oven over medium-high heat. The oil is ready when a piece of bread browns quickly in it.

4. Coat and Fry: Remove chicken from buttermilk and shake off excess. Dip each piece in flour mixture, pressing it into the chicken to create a thick, even coating. Carefully place coated chicken into the hot oil, being careful not to overcrowd the pan.

5. Fry Until Golden: Fry for about 6-8 minutes per side, or until golden brown and cooked through. You can check for doneness by inserting a thermometer into the thickest part of the chicken. It should reach 165 degrees Fahrenheit.

6. Rest and Serve: Once cooked, remove chicken from oil and place on a wire rack to drain excess oil. Serve immediately.

Tips for Success:

* Use a Thermometer: A meat thermometer is a great way to ensure your chicken is cooked to a safe internal temperature.

* Don't Overcrowd: Crowding the pan will lower the oil temperature, leading to soggy chicken. Fry in batches if necessary.

* Adjust Cooking Time: Cooking time will vary depending on the thickness of your chicken pieces. Smaller pieces will cook faster than larger ones.

* Use High-Quality Oil: A neutral oil like vegetable oil or canola oil is best for frying chicken.

* Season to Taste: Feel free to adjust the seasonings to your preference.

Enjoy!