Classic fried chicken with creamy sauce
Ingredients
For the fried chicken:
1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, or breast)
2 cups buttermilk (or milk + 1 tbsp lemon juice)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper (optional for heat)
Oil for frying (vegetable or sunflower)
For the creamy sauce:
2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk or heavy cream
1 tsp garlic powder
½ tsp black pepper
Salt to taste
½ cup grated Parmesan cheese (optional)
Chopped parsley (for garnish)
Instructions
1. Marinate the chicken
1. In a bowl, mix buttermilk with a pinch of salt and pepper.
2. Add the chicken pieces, cover, and refrigerate for at least 2 hours (overnight for best flavor).
2. Coat the chicken
1. In a shallow dish, combine flour, salt, pepper, paprika, garlic powder, and cayenne.
2. Remove chicken from buttermilk and dredge each piece in the flour mixture.
3. Shake off excess flour and set aside for 10–15 minutes (helps the coating stick better).
3. Fry the chicken
1. Heat oil in a deep pan over medium-high heat (170–175°C / 340°F).
2. Fry chicken pieces for 10–12 minutes, turning occasionally, until golden brown and crispy.
3. Drain on paper towels.
4. Make the creamy sauce
1. In a saucepan, melt butter over medium heat.
2. Stir in flour and cook for 1 minute to form a roux.
3. Gradually whisk in milk or cream until smooth and thickened.
4. Add garlic powder, salt, and pepper.
5. Stir in Parmesan if using, then remove from heat.
5. Serve
Place fried chicken on a plate and drizzle with creamy sauce.
Garnish with chopped parsley.
Serve with mashed potatoes, rice, or coleslaw.
