Fried Chicken
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tbsp
Garlic Powder1 tbsp
Onion Powder1 tbsp
Sweet Paprika2 tsps
Cayenne2 cups
ButtermilkDirections:
1
Put the chicken in a large bowl
2
Add cold water, by the quart, to cover the chicken by about 1 inch
3
Add 1 tablespoon of salt to each quart of water
4
Cover and refrigerate for at least 2 hours or overnight
5
When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper
6
Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper
7
Drain the chicken in a colander and pat it dry
8
Dredge the pieces a few at a time in the flour mixture
9
Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust
10
Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil
11
Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot
12
Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer
13
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes
14
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces
15
Serve hot