Directions: |
Directions:For the chicken:
Combine seasoning, hot sauce, herbs, and garlic with buttermilk in a large bowl. Add the pieces of chicken and store in the refrigerator for 24 hours.
The next day, heat the oil to 275*. Dredge the chicken in the flour and add to the fryer. Only fry a few pieces at a time or the temperature will drop quickly. Fry at 275* for 8 minutes. Some of the batter will flake off, but don’t worry! We will fry it again.
Once all the chicken is out of the fryer, raise the temperature to 325*. Dip the chicken into the buttermilk and dredge in the remaining flour. Drop the chicken back into the fryer (only a few pieces at a time) and fry until golden brown (about 7-8 minutes). As soon as the chicken comes out of the fryer, lightly sprinkle with salt.
For the biscuits:
Oven to 350*. Cut the butter into pea sized cubes. Mix the flour, sugar, and salt in a mixing bowl. Add the butter to the bowl and mix with a stand mixer (KithenAid) with the paddle attachment, on low, until flour appears sandy (2-3 minutes). If you don’t have a mixer, no problem. You can do this by hand. Use your fingertips to squeeze the bits of butter into the flour. Slowly add the buttermilk and mix until the ingredients just come together and the mix looks uniform. Be careful to not over mix. Less is more. Over mixing creates tough biscuits. The dough should be sticky at this point. On a floured surface, gently roll the dough to be 1 ½ inches thick. Sprinkle more flour on the dough as needed. Cut the dough using a juice glass (we use whatever we have in the kitchen that might be 3 inches wide). Place onto a greased baking sheet, leaving an inch between each biscuit. Mix the eggs and 2 tablespoons of buttermilk together, and using a brush apply the mix to the top and sides of the biscuits. This will create glossy crust. Bake for 30 minutes until golden brown.
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This recipe for VICTOR and JULIE'S FRIED CHICKEN and BUTTERMILK BISCUITS is from