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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Fried Chicken Recipe

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This recipe for Fried Chicken is from The Dyer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bone-in chicken, boneless thighs or breasts (not skinless)

Flour

Cornstarch

Buttermilk

Franks Hot Sauce

Cayenne Pepper

Poultry seasoning

Garlic Seasoning

Beaten Egg

Crisco, corn or vegetable oil
Directions:
Directions:
Use a deep fat fryer, large cast iron skillet and a meat thermometer

1st way:

You can just dip in flour with a small amount of cornstarch.

Then deep fry or fry in cast iron.

2nd way:

Marinate in buttermilk if you have it.

Make sure it covers the entire chicken.

Add hot sauce, such as Franks Hot Sauce or you can use Cayenne Pepper.

You can add a small amount of poultry seasoning/garlic if you like.

Brine a minimum of 2 hours.

At least 8 hours is better.

Remove from brine and pat dry.

Discard the brine.

Roll chicken pieces in the flour mixture, roll in either an beaten egg or new buttermilk.

Then roll back in the flour and either deep fry or fry in cast iron.

I like to use Crisco shortening for frying.

Or you can use corn or vegetable oil.

In cast iron skillet be sure you have a fair amount of oil.

Fill about 1/3 of the way.

Also, this goes for both ways of frying; DO NOT CROWD THE CHICKEN.

You may have to do in 2 batches depending on how many pieces you're frying.

Try not to move it around. The less you move it in the skillet, the better it will fry.

When golden brown, approximately 12-15 minutes, turn chicken.

I always test with a thermometer.

When done, drain on a wire rack or on paper towels.

You want your oil hot, but not smoking hot (otherwise the chicken will burn).

 

 

 

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