SOUTHERN FRIED CHICKEN

 



Ingredients


1 whole fryer chicken cut into 8 pieces


3 1/2 tsp seasoned salt divided


2 tsp freshly ground black pepper divided


3 cups buttermilk divided


3 cups all purpose flour


1/2 cup cornstarch


1 tsp garlic powder


1 tsp onion powder


1 tsp paprika


3 large eggs


1 tsp hot sauce


Oil for frying preferably peanut or vegetable oil


Instructions


Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.


30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.



 

In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.


Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.


To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.



 

Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.


Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.



 

Place fried pieces on rack and keep warm in oven between batches.


Rest for 10 minutes before serving.

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