Crispy Chicken with Paprika
Description
The dish is prepared without unnecessary complications. The chicken can be additionally drizzled with honey when serving. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Cut the chicken into 8 pieces.
- 2
Step 2
2. In a large dish, mix together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon black pepper. Place 1 1/4 cups of the mixture into an airtight container and set aside.
- 3
Step 3
3. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, 3/4 teaspoon black pepper, tomato paste, smoked paprika, and oregano.
- 4
Step 4
4. Dredge the chicken first in the flour mixture, then dip it into the buttermilk mixture. Place in the refrigerator for at least 3 hours.
- 5
Step 5
5. Line a baking sheet with parchment paper or paper towels. Heat oil in a large cast-iron skillet to 175 degrees. Pour the reserved flour mixture into a wide plate. Dredge the chicken in the flour mixture, then place it in the heated skillet.
- 6
Step 6
6. Fry the chicken until golden brown, 16 to 20 minutes per batch, turning once.
- 7
Step 7
7. Using tongs, transfer the cooked chicken to a baking sheet lined with paper towels and let the fat drain for 5 minutes. Serve immediately.