Moseberth's Chicken Recipe
Welcome to the world of Moseberth's Chicken Recipe, a dish celebrated for its signature crispiness and rich flavors that have tantalized taste buds for generations.
Equipment
- Deep fryer or large heavy-bottomed pot
- Tongs
- Meat thermometer
- Mixing bowls
- Whisk
- Kitchen paper (for draining)
Ingredients
- 2 lbs of chicken pieces legs, breasts, thighs
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 1 cup buttermilk
- Oil for frying preferably peanut oil
Instructions
- Preparation of Chicken: Begin by patting the chicken pieces dry with paper towels. This ensures the batter sticks properly.
- Marinating: In a bowl, whisk together buttermilk, eggs, salt, and pepper. Submerge the chicken pieces in the mixture and let marinate for at least 30 minutes in the refrigerator.
- Coating: In another bowl, mix flour with paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture.
- Frying: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken pieces in batches, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached, about 15 to 18 minutes per batch.
- Draining: Transfer fried chicken to a plate lined with kitchen paper to drain off excess oil.
Notes
- Ensure Oil Temperature: Maintaining the right oil temperature is crucial. If it's too hot, the exterior burns before the inside cooks; too cold, and the chicken becomes greasy.
- Don’t Overcrowd: Cook in batches to ensure the temperature remains steady and the chicken cooks evenly.
- Safety First: Use a thermometer to check the doneness of the chicken to avoid undercooked poultry.
- Season While Hot: Sprinkle some salt on the freshly fried chicken to enhance its flavors.
- Rest Before Serving: Let the chicken rest for a few minutes after frying. This helps in retaining the juices.