Southern Fried Chicken (美式炸鸡)

Main Ingredient:  Chicken


Marinate for Chicken (enough for 2 lbs of chicken)
1 tbsp salt
1 tsp black pepper
1 head of garlic, minced finely
1 tbsp sugar
2 cups buttermilk
Coating for Chicken
2 cups flour
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp paprika powder
1 tsp salt
dash of black pepper
1 tsp rosemary
For frying
Peanut oil for deep frying


(1)  Combine marinate ingredients together, and mix well with chicken.  Refrigerate for overnight or up to 2 days.
(2)  Before frying, remove chicken from refrigerator and let rest at room temperate for 2 hours or until it comes to room temperature.
(3)  Fill the frying pot with at least 2 inches of peanut oil and heat up to 340F. 
(4)  Combine all coating ingredients and add into the marinated chicken with buttermilk.
(5)  Carefully lower the chicken meat into the hot oil.  Adjust the temperature to return the oil to the right temperature.
(6)  Fry for 5 – 8 minutes and turning the pieces as necessary for even cooking, until the chicken is deep golden brown and very crisp.
(7)  After removing the chicken from fryer, let the chicken rest for 5 – 7 minutes.   If your chicken rests longer than 10 mins, reheat the chicken in a 400F oven for a minute to ensure that the chicken stays crispy and hot.

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