Chicken And Linguica Recipe

The Watershed Fried Chicken is a classic Southern dish that is known for its crispy and flavorful coating. This recipe takes the traditional fried chicken to the next level with a secret blend of herbs and spices. The result is a juicy and tender chicken with a perfectly golden crust. Whether you're hosting a backyard barbecue or just craving some comfort food, this recipe is sure to satisfy your taste buds.

Ingredients:

• 4 chicken legs
• 4 chicken thighs
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
2. Add the chicken legs and thighs to the buttermilk mixture, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
4. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Coat each piece of chicken in the flour mixture, pressing firmly to adhere the coating.
5. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
6. Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches, if necessary.
7. Cook the chicken for about 15 minutes, or until the internal temperature reaches 165°F