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A plate of perfectly golden fried chicken pieces

Quick way to grow crispy Fried Chicken in 7 days

This recipe is for growing crispy fried chicken in a scientifically impossible 7 days. This is likely a humorous or metaphorical title, as growing a chicken takes months, not days, and involves significantly more than a recipe. The instructions will focus on a standard crispy fried chicken recipe, assuming the "7 days" is a creative exaggeration. For realistic chicken farming, consult agricultural resources.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper (optional)
Frying
  • 3 cups vegetable oil enough for frying

Equipment

  • Large bowl
  • Shallow dish
  • Large heavy-bottomed pot or Dutch oven
  • Tongs
  • Wire rack
  • Baking sheet
  • Whisk
  • Meat thermometer

Method
 

Marinate Chicken
  1. Place chicken pieces in a bowl and pour buttermilk over them, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably several hours, to marinate.
Prepare Breading
  1. In a separate shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using).
Bread Chicken
  1. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to coat thoroughly.
Heat Oil
  1. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C).
Fry Chicken
  1. Carefully place a few chicken pieces into the hot oil without overcrowding the pot. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
Drain and Serve
  1. Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil. Serve hot.

Notes

For extra crispy chicken, you can double-dredge the chicken pieces in the flour mixture. Ensure the oil temperature is maintained throughout frying for best results.