Fried Chicken – GEORY KAVKAZ

🍗 1. INGREDIENTS (Serves 4–6)

• 1.2–1.5 kg chicken pieces (legs, thighs, wings; bone‑in, skin‑on)
• 1 tsp salt, ½ tsp freshly ground black pepper
• 1 tsp paprika (optional, for color and warmth)
• 3–4 garlic cloves, finely minced
• About 150 ml buttermilk or plain yogurt (for marinade)
• Vegetable oil (for frying)

🥣 2. MARINATION

1. In a bowl, combine salt, pepper, paprika, garlic, and buttermilk.
2. Add chicken pieces, ensuring each is coated with the mixture.
3. Marinate for at least 1–2 hours, or overnight in the fridge for deeper flavor.

🔥 3. PREP & HEAT THE OIL

1. Remove chicken from marinade and shake off excess.
2. Pour oil into a heavy skillet so it’s about 1.5 cm (½ inch) deep.
3. Heat oil to medium-high—170–180 °C (340–350 °F)—until shimmering.

🍳 4. FRY THE CHICKEN

1. Fry in batches to avoid overcrowding; do not overlap pieces.
2. Cook each piece for 8–10 minutes per side, turning once, until golden-brown and crisp.
3. Adjust heat as needed—browning too fast? Lower it.
4. Chicken should reach an internal temperature of 75 °C (165 °F).

🧺 5. DRAIN, REST & SERVE

1. Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
2. Let rest for 5 minutes to redistribute juices.
3. Serve hot—with sides like naan, fries, salad, or pickles.

✅ TIPS

• Buttermilk tenderizes and gives juiciness; skip it only if dairy-limited.
• Maintaining oil temperature ensures crisp crust without burning.
• Batches matter—give each piece room to fry evenly.
• Minimal spice keeps the star in the chicken itself.