fried chicken and cornbread

Fried Chicken Recipe

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra spice)
• Vegetable oil, for frying

Instructions

1. Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Prepare the Coating: In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Coat the Chicken: Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere. Place the coated chicken on a wire rack and let sit for 10-15 minutes.
4. Heat the Oil: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
5. Fry the Chicken: Carefully place a few pieces of chicken in the hot oil, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 12-15 minutes for dark meat and 8-10 minutes for white meat. Use a thermometer to ensure the internal temperature reaches 165°F (75°C).
6. Drain and Serve: Remove the chicken from the oil and place on a paper towel-lined plate to drain. Repeat with remaining chicken. Serve hot.

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Cornbread Recipe

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil.
4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Bake: Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Serve: Allow the cornbread to cool slightly before cutting into squares or wedges. Serve warm with butter.

Enjoy your delicious homemade fried chicken and cornbread!