Directions: |
Directions:In a large mixing bowl, combine water and salt. Place chicken pieces in water, cover and refrigerate for 8 hours.
Drain chicken, rinse with cold water and pat dry.
Heat oil and drippings to 360 degrees in a cast iron skillet or deep fryer.
Season chicken with salt and black pepper.
Season flour separately with salt and black pepper.
Make an egg wash. Add a little Louisiana hot sauce to the egg wash... or a lot.
Dip the chicken into the flour first and coat it. Then dip it in the egg wash. Then back into the flour. It's ready to fry.
Fry a few pieces at a time, skin side down. Once chicken is added the temperature will drop to 300 degrees-325 degrees, this is the ideal temp to fry. Keep it around there.
Cover and cook chicken for 6 minutes, then uncover and cook 9 minutes.
Turn the chicken cover and cook 6 minutes. Uncover and cook another 5-9 minutes.
For even browning, turn the chicken during the last 3 minutes of cooking.
Drain the chicken on a paper towel-lined plate over a large bowl of hot water.
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Personal
Notes: |
Personal
Notes: Obviously you can scale this recipe for more people. Some people like to add a little lagniappe to the flour, but honestly, the simpler the better. The key is the frying. If you like it spicy add lots of hot sauce to the egg wash and maybe a little cayenne pepper to the flour.
Another good thing to try is to soak the chicken in pickle juice before in lieu of brine. Both are great, but they are different.
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This recipe for New Orleans Southern Fried Chicken is from