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Ultimate Crispy Fried Chicken with Creamy Sauce

Ultimate Crispy Fried Chicken with Creamy Sauce Magic

Delight in this Ultimate Crispy Fried Chicken with Creamy Sauce, featuring buttermilk marinated chicken, a crunchy exterior, and a creamy cheddar sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs or tenders Substitute with chicken breast for a leaner option.
  • 2 cups buttermilk Enhances moisture and flavor; substitute with milk mixed with vinegar or lemon juice if needed.
  • 1 tsp salt Enhances overall flavor.
  • 1 tsp black pepper Use freshly ground for the best taste.
For the Breading
  • 1 cup all-purpose flour Opt for gluten-free flour blend for a gluten-free version.
  • 1/4 cup cornstarch Can be replaced with rice flour for similar results.
  • 1 tsp paprika Try smoked paprika for a different depth.
  • 1 tsp garlic powder An essential in any spice blend.
  • 1 tsp onion powder Feel free to adjust amounts.
  • 1/4 tsp cayenne pepper Optional, adjust according to your preference.
For Frying
  • 2-3 inches vegetable oil Choose an oil with a high smoke point like canola or peanut oil.
For the Creamy Sauce
  • 1/4 cup unsalted butter Substitute with olive oil for a dairy-free option.
  • 1 cup milk Whole milk is optimal; can be swapped with half-and-half or non-dairy milk.
  • 1 cup sharp cheddar cheese Alternatives include Gruyere or a blended cheese.
  • 2 tbsp fresh chives or green onions For garnish.

Equipment

  • Dutch oven
  • wire rack
  • cooking thermometer
  • Large Bowl
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine chicken, buttermilk, salt, and black pepper. Cover and refrigerate for at least 30 minutes.
  2. In a separate dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper if using. Dredge marinated chicken in the flour mixture.
  3. Place coated chicken on a wire rack and let sit for 15-20 minutes.
  4. Heat vegetable oil in a Dutch oven to 350°F (175°C).
  5. Add chicken pieces to hot oil in batches and fry for 6-8 minutes until golden and cooked through. Drain on wire rack.
  6. In a saucepan, melt butter, whisk in flour to create a roux. Gradually add milk and cheddar cheese, stirring until smooth.
  7. Serve fried chicken drizzled with creamy sauce and garnish with chives or green onions.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store leftover chicken in an airtight container for up to 3-4 days. For longer storage, freeze in portions. Reheat to restore crispiness.

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