What else can be said about this crispy, flavour-loaded fried chicken? With Jazzy Seasoning from the Tasty™ Seasoning Kit in hand, it will be the best Fry-day every day. Recipe & Photo Credit: Tasty.
15 min
PREP TIME
45 min
COOK TIME
10
INGREDIENTS
10
Servings
Ingredients
Preparation
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INGREDIENTS
- Marinade
- 2 tbsps (30 ml) jazzy
- 1 tbsp (15 ml) kosher salt
- 2 tsps (10 ml) freshly ground black pepper
- 4 cups (1 l) buttermilk
- 4 pounds (1.8 kg) bone-in, skin-on chicken thighs and drumsticks
- Breading
- 1 1/2 tbsps (22 ml) kosher salt
- 2 tsps (12 ml) freshly ground black pepper
- 2 tbsps (30 ml) jazzy
- 4 cups (1 l) all-purpose flour
- To Prepare
- Canola oil, for frying
Preparation
- 1 To make the marinade, place the Jazzy Seasoning, salt, pepper, and buttermilk in a large bowl and whisk to combine.
- 2 Add the chicken to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate 8 hours, or overnight.
- 3 To make the breading, place the salt, pepper, Jazzy Seasoning, and flour in a large bowl and whisk to combine.
- 4 Dip the marinated chicken in the flour mixture until fully coated. Transfer to a plate or baking sheet. Discard any remaining marinade and breading mixture.
- 5 Heat 1 inch (2 1/2 cm) of oil in a large cast iron skillet over medium-high heat until it reaches 350°F (180˚C).
- 6 Working in batches, fry the chicken for about 15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165˚F (75˚C). Transfer the chicken to a wire rack set over a baking sheet to drain.
- 7 Enjoy!
NUTRITION INFORMATION
(per Serving)MissingNutritionInformationRecipe
