"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fried Chicken Recipe

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This recipe for Fried Chicken, by , is from Gaylords Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaylord Johnson
Added: Monday, November 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Directions:
Directions:
Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.

Drain the chicken and pat it dry. 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. Set aside and let the chicken rest while you heat the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hrs 30 minutes

 

 

 

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