So when the Kentucky Fried Chicken Colonel started frying and selling chicken at a gas station, the chicken tasted like this. Unlike the current VERY salty kind. The kind where you find yourself binge drinking water after eating it…lol. No offense to KFC but homemade is always better.
Give this recipe a try and let me know what you think. Pretty sure you’ll like this a lot more.
Lay chicken in between plastic wrap. Cover and pound each fillet to even thickness. About 1/4 or 1/3 inch thickness.
In a large plastic bag, place first six ingredients. Mix well and add chicken into bag. Seal bag and marinate for 4+ hours or overnight. The longer the chicken marinates the more tender chicken you will have.
Once the chicken is done marinating.
In a large flat bowl, mix flour, salt, pepper, paprika, baking powder, garlic powder and buttermilk. Mix well with a fork. It will be clumpy.
In a large dutch oven or cast-iron, heat oil (vegetable or peanut) to 365 degrees.
Drench each chicken piece into wet flour mix on both sides. Press in mix and allow it to be clumpy.
Slowly drop each chicken into hot oil and allow to fry on each side for 3-4 minutes. Flip carefully using a fork or tongs.
Note: Chicken is done when it reaches a temperature of 165 degrees F.
Note II: Fry 2-3 chicken tenders at a time depending on size of dutch over.
Note III: Monitor heat of the oil. Dropping too many chicken pieces into the dutch oven will lower the temperature.
Carefully remove each piece of chicken and place on a rack lined with paper towels. Allow to drain the oil.
Serve while hot with your favorite BBQ or honey mustard sauce. Enjoy!