Are you ready to elevate your dinner game with a dish that brings the heart of Italy straight to your kitchen? Meet the Italian Fried Chicken BFC—where crispy, golden-brown chicken thighs meet a mouthwatering blend of Italian spices! This recipe promises to tantalize your taste buds and impress your family and friends. With just a handful of ingredients and a little bit of love, you can create a meal that’s not only delicious but also perfect for any occasion. So, roll up your sleeves and get ready to discover how to make the best fried chicken you’ve ever tasted!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, mix buttermilk with 1/2 tsp salt and 1/4 tsp black pepper. Place chicken thighs in the buttermilk marinade, ensuring they are completely covered. Cover and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
- Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. This helps ensure even cooking.
- In a shallow dish, combine all-purpose flour, Italian seasoning, garlic powder, paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly to create a well-seasoned coating.
- Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each chicken thigh completely in the seasoned flour mixture, pressing gently to ensure a thick, even coating.
- Heat vegetable or canola oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use enough oil to cover at least half the height of the chicken.
- Carefully place coated chicken thighs into the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from oil and place on a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5-10 minutes to allow juices to redistribute.
- Optional: Garnish with fresh chopped parsley or grated Parmesan cheese. Serve hot with marinara sauce or aioli for dipping.
Tips
- Marinate for Flavor: For the best results, marinate your chicken thighs in buttermilk for at least 2 hours, or even overnight. This not only infuses the chicken with flavor but also helps to tenderize the meat.
- Room Temperature Chicken: Before frying, let the marinated chicken sit at room temperature for about 30 minutes. This ensures even cooking and a crispy exterior.
- Perfect Coating: When dredging the chicken in the seasoned flour mixture, press gently to create a thick and even coating. This will give you that irresistible crunch!
- Oil Temperature Matters: Use a thermometer to maintain the oil temperature at 350°F (175°C). If the oil is too hot, the coating will burn before the chicken cooks through; too cool, and you’ll end up with greasy chicken.
- Don’t Overcrowd the Pan: Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy chicken.
- Rest Before Serving: Allow the fried chicken to rest for 5-10 minutes after frying. This helps the juices redistribute, ensuring each bite is juicy and flavorful.
- Garnish and Serve: For an extra touch, garnish your fried chicken with fresh chopped parsley or a sprinkle of grated Parmesan cheese. Serve it hot with marinara sauce or aioli for a delightful dipping experience!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 20g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 180mg
