Take A Peak Fried Chicken

Ingredients:

8 pieces of chicken (legs, thighs, or wings)

2 cups buttermilk

2 cups all-purpose flour

3 tablespoons Take A Peak Fried Chicken Seasoning

1 teaspoon salt (optional, depending on your taste)

1 teaspoon black pepper

Vegetable oil (for frying)

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Instructions:

1. Marinate the Chicken:

In a large bowl, pour the buttermilk over the chicken pieces.

Add 1 tablespoon of Take A Peak Fried Chicken Seasoning to the buttermilk.

Mix well and refrigerate for at least 2 hours, or overnight for extra flavor and tenderness.

2. Prepare the Coating:

In a large bowl or ziplock bag, combine:

2 cups flour

2 tablespoons Take A Peak Fried Chicken Seasoning

1 teaspoon black pepper

Optional: 1 teaspoon salt (if you like extra seasoning)

3. Coat the Chicken:

Remove chicken from the buttermilk, allowing excess liquid to drip off.

Dredge each piece thoroughly in the flour mixture, pressing to coat well.

For extra crunch: Dip coated chicken back in buttermilk, then re-coat in flour mix (double-dip method).

4. Heat the Oil:

Fill a deep skillet or frying pan with about 1.5 inches of vegetable oil.

Heat oil to 350°F (175°C).

5. Fry the Chicken:

Fry chicken in batches, turning occasionally, until golden brown and crispy.

Internal temperature should reach 165°F (74°C).

Cooking time: 12–15 minutes for smaller pieces, 15–18 minutes for larger pieces.

6. Drain and Serve:

Place fried chicken on a wire rack or paper towels to drain excess oil.

Let it rest for 5 minutes before serving.