Classic Bloomin Fried Chicken
A mouthwatering twist on traditional fried chicken, featuring tender chicken pieces marinated in spices and coated in a crispy batter.
Equipment
- Mixing Bowl
- Deep Skillet or Dutch Oven
- Wire Rack
Ingredients
Chicken Pieces
- 3-4 pounds Bone-in, Skin-on Chicken Mix of drumsticks, thighs, and breasts.
Buttermilk
- 2 cups Buttermilk For marinating the chicken.
All-Purpose Flour
- 2 cups All-Purpose Flour For dredging the chicken.
Spices
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- to taste Salt
- to taste Black Pepper
Vegetable Oil
- 4 cups Vegetable Oil For frying.
Fresh Herbs (optional)
- 1 handful Fresh Herbs Such as thyme or parsley for garnish.
Instructions
- Marinate the chicken in buttermilk for at least 2 hours or overnight.
- Mix flour with spices in a separate bowl.
- Remove chicken from marinade, allowing excess buttermilk to drip off.
- Heat oil in a skillet to 350°F (175°C).
- Dredge chicken in the seasoned flour mixture.
- Fry chicken in batches for 12-15 minutes until golden brown and cooked through.
- Remove chicken and place on a wire rack to drain excess oil.
- Let the chicken rest for a few minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
For variations, consider adding more spices or using different herbs. Serve with classic sides like mashed potatoes or coleslaw.