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Pop's Awesome Fried Chicken Recipe

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This recipe for Pop's Awesome Fried Chicken is from The King Family's Very, Very Secret Recipes, 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:  
2 chickens each cut into 9 pieces
2 cups gluten-free flour (Rice flour)
1/4 cup corn starch (optional, it is used for crisper crust)
1 tsp paprika
1 tbsp. garlic powder
1/2 tsp poultry seasoning
1 tsp dried thyme
1 tsp freshly ground pepper
1 tsp kosher salt, plus extra for seasoning
2 cups buttermilk
4 eggs
1 1/2 cups peanut oil
3 slices bacon
Directions:
Directions:
Season all sides of chicken with kosher salt and place in refrigerator for 2 hours to overnight.

Combine: flour, cornstarch, dried seasonings, salt, pepper in a large paper bag. Shake to mix. coat all pieces of chicken and place on wire rack to dry.

In separate bowl, whisk eggs into buttermilk. Again, working with 3 pieces, dip into egg wash and then drop back into flour for a second coating. Place back on rack and let those pieces dry at least 30 minutes. This helps the coating to adhere. Preheat oven to 250*.

I use a cast iron Dutch oven so I can use deep oil. I don't have to turn as much as if it were in a skillet. The bacon is your "Canary in a gold mine". As the oil heats it will begin bubble and fry the bacon. This adds a wonderful flavor to it.

Begin frying about 5 to 7 pieces at a time. Do not overcrowd or you'll come out with one massive chunk of chicken. Let it set about 30 seconds before moving or you will tear coating. remove to rack and let chicken rest in oven 15 to 20 minutes.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Believe me, this recipe if followed right, will give you perfect chicken every time. It's even better cold. But this crust will stay crispy in the oven if you have used gluten-free flour and cornstarch.

 

 

 

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