SOUTHERN FRIED CHICKEN

🍗 Forget fast food chains. Making your own fried chicken at home is surprisingly satisfying and allows you to control quality and flavor. Our recipe, enhanced with TERANA, will make you ask for second helpings. 🍗

- 8 chicken pieces (thighs, wings, legs)
- 2 cups of buttermilk
- 2 cups of all-purpose flour
- 1 tablespoon of TERANA Paprika
- 1 teaspoon of TERANA Ground Garlic
- 1 teaspoon of TERANA Ground Onion
- 1 teaspoon of TERANA Ground Black Pepper
- 1/2 teaspoon of TERANA Cayenne Pepper (optional, for a spicy kick)
- 1/2 teaspoon of TERANA Thyme
- 2 teaspoons of salt
- Vegetable oil for frying (enough to cover the chicken)

1. Clean the chicken pieces, place them in a large bowl, and pour in the buttermilk. Cover and refrigerate for at least 2 hours or, ideally, overnight. This helps tenderize the chicken and allow the flour coating to adhere better.
2. In a large, shallow bowl, add flour, TERANA Paprika, TERANA Ground Garlic, TERANA Ground Onion, TERANA Ground Black Pepper, TERANA Cayenne Pepper (if using), TERANA Thyme, and salt. Mix well until all spices are evenly distributed.
3. Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge them one by one in the flour mixture, making sure they are well coated on all sides. Press gently to ensure the flour adheres. You can double-coat the chicken for extra crunch: dip the chicken again in the buttermilk (very lightly) and then again in the flour.
4. In a large, deep pot or deep fryer, heat the vegetable oil to 350°F. Maintaining a consistent temperature is crucial for crispy, well-cooked chicken.
5. Carefully place the chicken pieces in the hot oil, without overcrowding the pot (fry in batches if necessary). Fry for about 6-8 minutes on each side, or until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F).
6. Remove the chicken from the pot and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.