Description
A delightful combination of crispy fried chicken and buttery Texas toast, embodying classic Southern flavors for a comforting meal.
Ingredients
- 4 chicken pieces (legs or thighs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Oil for frying
- 4 slices of thick Texas toast
- 4 tablespoons butter, softened
- 2 tablespoons garlic powder
- 1 teaspoon dried parsley (optional)
Instructions
- In a bowl, soak the chicken pieces in buttermilk for at least 1 hour, or overnight if possible.
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from buttermilk and coat each piece in the seasoned flour. Shake off any excess flour.
- Heat oil in a deep skillet over medium-high heat, ensuring enough oil to cover chicken halfway.
- Carefully place chicken pieces in hot oil and fry until golden brown and cooked through, about 12-15 minutes per side.
- Place fried chicken on a wire rack to drain excess oil.
- While the chicken cooks, preheat a skillet over medium heat.
- Spread butter on one side of each slice of Texas toast and sprinkle with garlic powder and parsley if using.
- Place toast butter-side down in the skillet and cook until golden brown, about 2-3 minutes per side.
- Serve the crispy fried chicken hot alongside warm Texas toast.
Notes
For extra crispy chicken, double-dip the chicken by repeating the buttermilk and flour steps. Consider using a thermometer to check oil temperature.