Fried Chicken with Dipping Sauces

Ingredients

• 2 lb chicken pieces
• 1 cup buttermilk
• 1.5 cup all-purpose flour
• 1 tsp paprika
• 2 cup vegetable oil
• ½ cup mayonnaise
• ¼ cup ketchup
• 1 tbsp hot sauce

Instructions

1. 1

   In a large bowl, combine the 2 lb chicken pieces and 1 cup buttermilk. Stir to coat, cover, and refrigerate for at least 30 minutes or up to overnight.

2. 2

   In a shallow dish, mix 1.5 cups flour, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Dredge each buttermilk-coated chicken piece in the flour mixture, pressing to adhere. Shake off excess and set aside on a plate.

3. 3

   In a large skillet, heat 2 cups vegetable oil over medium-high until shimmering, about 350°F. Working in batches, carefully add chicken pieces without crowding the pan. Fry until golden brown and cooked through, about 12-15 minutes per batch, turning occasionally. Internal temperature should reach 165°F.

4. 4

   While chicken fries, make the white sauce: in a small bowl, stir together 0.5 cup mayonnaise, 1 tbsp lemon juice, and 1 tsp garlic powder. Season with salt and pepper to taste.

5. 5

   Make the red sauce: in another small bowl, combine 0.25 cup ketchup, 1 tbsp hot sauce, and 1 tsp honey. Stir until smooth.

6. 6

   Remove fried chicken to a wire rack or paper towel-lined plate to drain. Serve hot with both dipping sauces on the side.

Tools you’ll need

• large skillet
• large bowl
• shallow dish
• small bowls
• tongs
• wire rack

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