Fried Chicken
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tbsps
Garlic Powder2 tbsps
Onion Powder2 tbsps
Sweet Paprika2 tsps
Cayenne2 cups
ButtermilkDirections:
1
Put the chicken pieces into a large bowl
2
Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used
3
Cover and refrigerate at least 2 hours or overnight
4
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper
5
In another platter combine the buttermilk and hot sauce; season with salt and pepper
6
Drain the chicken and pat it dry
7
Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour
8
Set aside and let the chicken rest while you heat the oil
9
Put about 3 inches of oil into a large deep pot; it should not come up more than half way
10
Bring the oil up to 375 degrees F over medium high heat
11
Working in batches, carefully add the chicken pieces 3 or 4 at a time
12
Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes
13
Remove from the oil and place on a rack to drain; repeat with the remaining pieces