Have you ever wonder why the skin of the chickens you fry don’t always stick on the chicken? This recipe procedure would help with that after you coat your chickens with the flour pop them into the refrigerator for few hours or overnight, the skin will stick to chicken and you can now enjoy your chickens with the skin on. However, if you don’t like the skin, peel off the skin but for my readers who enjoy their chickens with skin on this procedure works for that. You can bake, fry, or fry and bake (oven-fried).
- 2 Pounds Chicken drumstick
- Knorr Bouillon powder/cube
- 2 Tablespoon Paprika (divided)
- 2 cups Flour
- 3 Tablespoons Onion powder
- 2 Tablespoons Garlic powder
- 1/2 Teaspoon Cayenne/dry pepper (you cab add more)
- Salt and pepper
Clean the chicken, and place in a shallow bowl, season with half of the paprika, cayenne pepper, knorr, and salt.
Add buttermilk enough to cover it. Refrigerate for at least 2 hours.
Remove and let the chicken return to room temperature.
In a large bowl, add flour, the remaining paprika, knorr, salt, and pepper.
Remove the chicken and let the buttermilk drains a little bit, dredge chicken in the flour or better still, pour the flour in a plastic bag like a ziplock and add the chickens. Coat each chicken and place on a rack (over a baking sheet). Don't forget to shake off the excess. Repeat until you coat all the chicken.
Remove and let the rest at a room temperature. You will notice the coat has dried up a bit.
Add enough to a dutch pan or a frying pan and heat to about 350 degrees F. Fry the chicken until it's slightly golden brown and not fully cooked. The pictures were taken closely so you can see how they turned out easily.
Put the chickens in the preheated oven and bake until it's golden brown and fully cooked. You will notice the color is slightly different after it was baked.
Serve warm with your favorite or eat as is.
Crispy buttermilk chicken with a drizzle of honey. Enjoy!