Best 12 Clarithas Fried Chicken Recipes

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Fried chicken has always been a popular dish enjoyed by people of all ages. One variation that stands out is Claritha's Fried Chicken, a recipe passed down through generations and known for its crispy coating, juicy meat, and unique blend of spices. In this article, we will explore the history, ingredients, and techniques that make Claritha's Fried Chicken so special, providing you with all the information you need to recreate this delectable dish in your own kitchen.

Let's cook with our recipes!

CRISPY BAKED 'FRIED' CHICKEN



Crispy Baked 'Fried' Chicken image

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

Steps:

  • Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
  • Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
  • Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
  • In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
  • Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
  • Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
  • Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
  • Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

CHARLES' COUNTRY PAN FRIED CHICKEN



Charles' Country Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into 8 pieces
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour

Steps:

  • In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
  • Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
  • Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

PAN FRIED CHICKEN CROQUETTES



Pan Fried Chicken Croquettes image

This recipe makes flavorful chicken or turkey croquettes that are crisp on the outside but moist on the inside. The way to keep the croquettes moist is by adding a homemade white sauce to the chicken mixture.

Provided by CookingCutie

Categories     Meat and Poultry Recipes     Chicken

Time 2h55m

Yield 6

Number Of Ingredients 14

¼ cup butter
¼ cup flour
½ cup milk
½ cup chicken broth
3 cups finely chopped cooked chicken
1 ½ cups seasoned bread crumbs, divided
2 eggs, beaten
¼ cup minced onion
1 tablespoon dried parsley
¼ teaspoon garlic powder
⅛ teaspoon celery seed
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
¼ cup oil, or as needed

Steps:

  • Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
  • Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
  • Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
  • Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 375.9 calories, Carbohydrate 26.5 g, Cholesterol 136.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.6 g, Sodium 684.6 mg, Sugar 3.2 g

CHRIS'S CRISPY, CRUNCHY FRIED CHICKEN



Chris's Crispy, Crunchy Fried Chicken image

To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1/2 cup coarse salt (or 6 tablespoons table salt)
1 whole chicken, cut into serving pieces
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons dried thyme or oregano, or a pinch of cayenne pepper
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup buttermilk
Peanut oil, for frying

Steps:

  • In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
  • In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.
  • Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
  • When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.
  • Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.

CRISPIEST FRIED CHICKEN



Crispiest Fried Chicken image

Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 6

1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise)
1/2 cup rice flour, plus more for sprinkling
Kosher salt and freshly ground pepper
Vegetable oil, such as safflower, for frying
1/4 cup unbleached all-purpose flour
Flaky sea salt, such as Maldon

Steps:

  • In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
  • Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.
  • Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

CLARITHA'S FRIED CHICKEN



Claritha's Fried Chicken image

From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it.

Provided by riffraff

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs chicken, cut up
1/4 cup table salt
3 cups buttermilk
2 onions, sliced thin
1 cup flour
3 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon cracked peppercorn
1 cup vegetable shortening
1/4 cup butter

Steps:

  • Put chicken pieces in a bowl and cover with salt – let sit for 2 hours.
  • Remove chicken from salt and wash well.
  • Put in bowl with buttermilk and onions and refrigerate over night.
  • Combine flour, kosher salt, cayenne and black pepper.
  • Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
  • Repeat with each piece until all pieces are coated well – place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
  • Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat – cook 10 minutes.
  • Turn chicken pieces and cook, uncovered until done (about 15 minutes) – test by piercing each piece; juices must run clear.

CLARITHA'S FRIED CHICKEN WINGS



Claritha's Fried Chicken Wings image

OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree!

Provided by Claire de Luna

Categories     Chicken

Time P3DT20m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs chicken wings (16 to 18)
1 cup coarse salt, plus
2 tablespoons coarse salt
2 onions, sliced
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1/2 cup unsalted butter

Steps:

  • Cut off chicken wing tips, and reserve them for another use (stock).
  • Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
  • Turn wings over and sprinkle with l/2 cup more salt.
  • Chill wings for 2 hours.
  • Rinse wings in a colander under cold running water and drain.
  • (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
  • Arrange onions over wings and pour buttermilk over onions.
  • Chill wings, covered, at least 12 hours and/or up to one day.
  • Discard onions and drain wings in a colander.
  • Tear off an 18 inch sheet of wax paper and set aside.
  • In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
  • Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
  • Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
  • Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
  • In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
  • Add the wings, flat sides down, and reduce heat to moderately high.
  • Cook wings, covered, until deep golden, 8 to 10 minutes.
  • Turn wings and cook, uncovered, until deep golden, about 8 minutes.
  • With tongs, transfer wings to a rack set over pan, to drain.

CLARITHA'S FRIED CHICKEN WINGS



Claritha's Fried Chicken Wings image

Categories     Chicken     Poultry     Appetizer     Fry     Kid-Friendly     Summer     Gourmet     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 pounds chicken wings (16 to 18)
1 cup plus 2 tablespoons coarse salt
2 onions
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1 stick (1/2 cup) unsalted butter

Steps:

  • Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.
  • In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.
  • Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
  • Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.

CAYENNE FRIED CHICKEN



Cayenne Fried Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken

Steps:

  • Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for similar foods. Preheat oven to 350 degrees F.
  • Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.
  • Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.

CRAIG CLAIBORNE'S FRIED CHICKEN



Craig Claiborne's Fried Chicken image

This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)

Provided by Craig Claiborne

Categories     dinner, project, times classics, main course

Time 40m

Yield Six servings

Number Of Ingredients 8

2 2- to 2 1/2-pound chickens, cut into serving pieces
2 cups milk, approximately
3/4 teaspoon Tabasco sauce
1 1/2 cups flour
Salt to taste, if desired
1 tablespoon freshly ground pepper
2 cups lard or corn oil for frying
1/2 cup butter

Steps:

  • Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
  • Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
  • Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
  • Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)

Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 71 grams, Carbohydrate 28 grams, Fat 104 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 26 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS



Miss Gillian's Crispy Fried Chicken Thighs image

On a popular TV cook-off show, contestant Miss Gillian won with a recipe for crispy fried chicken that I've imitated here, to excellent family reviews.

Provided by KDcook

Time 8h40m

Yield 8

Number Of Ingredients 10

2 pounds bone-in chicken thighs, skin removed
1 pound chicken drumsticks, skin removed
4 cups buttermilk
2 tablespoons hot sauce
5 cloves garlic, crushed
1 ½ cups all-purpose flour
1 tablespoon salt
½ teaspoon black pepper
1 pinch poultry seasoning
1 quart canola oil for frying, or as needed

Steps:

  • Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
  • Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
  • Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.6 g, Cholesterol 110.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 5.2 g, Sodium 1195.3 mg, Sugar 6 g

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

Tips:

  • Use a whole chicken, cut into 8 pieces, for the best flavor and texture.
  • Soak the chicken in a buttermilk marinade for at least 30 minutes, or up to overnight, to tenderize the meat and add flavor.
  • Use a combination of all-purpose flour and cornstarch in the coating to create a crispy crust.
  • Season the coating generously with salt, pepper, and paprika for a flavorful fried chicken.
  • Fry the chicken in hot oil (350°F) until golden brown and cooked through, about 10-12 minutes.
  • Drain the chicken on paper towels to remove excess oil.
  • Serve the chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or green beans.

Conclusion:

Claritha's Fried Chicken is a delicious and easy-to-make recipe that is perfect for any occasion. With a crispy crust and juicy meat, this fried chicken is sure to be a hit with everyone. The buttermilk marinade and seasoned coating add flavor and tenderness to the chicken, while the hot oil creates a golden brown crust. Serve this fried chicken with your favorite sides for a complete and satisfying meal.

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