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Cooking fried chicken

Preparation Steps

Gather all necessary ingredients: chicken pieces, buttermilk, flour, seasoning (salt, pepper, paprika, etc.)

Prepare the brine or marinade if using, and soak the chicken for at least 2 hours or overnight.

Set up a clean workspace with cutting boards and utensils.

Preheat the fryer or oil in a deep pot to the appropriate temperature (usually around 350°F/175°C).

Coating Process

In a large bowl, combine flour and your choice of seasonings.

Remove chicken from the marinade, allowing excess to drip off.

Dredge each piece of chicken in the flour mixture, ensuring it is fully coated.

Shake off any excess flour and set aside on a wire rack.

Frying Steps

Carefully lower the coated chicken pieces into the hot oil, avoiding overcrowding.

Fry in batches if necessary to maintain oil temperature.

Cook for approximately 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).

Use a slotted spoon to remove chicken from the oil and place on a wire rack or paper towels to drain excess oil.

Serving Steps

Let the chicken rest for a few minutes after frying.

Serve hot with desired sides and dipping sauces.

Prepare to clean up the cooking area and equipment used.

Cleanup Steps

Allow the oil to cool down before disposing of or storing it.

Clean all cooking utensils, pots, and surfaces used during the process.

Dispose of any waste properly and sanitize the work area.

Review the cooking process for any improvements or adjustments for next time.

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