Ingredients: |
Ingredients: Kosher salt and freshly ground black pepper
2 cups buttermilk (small bottle)
2 large eggs
1/2 sweet onion, GRATED (use your food processor or blender)
2 garlic cloves, minced
5 to 6 pound bone-in, skin-on chicken parts (you can also use boneless breasts)
4 cups self-rising flour
Canola oil, for frying
1/2 cup bacon drippings, optional but so worth it
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Directions: |
Directions:Whisk together 5 teaspoons salt and 1/2 cup hot water in a bowl until dissolved. Whisk in buttermilk, eggs, onion, garlic and 1 teaspoon pepper. Add chicken, and turn to coat. Cover and refrigerate, turning occasionally, 8 hours or up to overnight.
Drain chicken and discard buttermilk mixture. Whisk together flour and 2 teaspoons salt in a bowl. Toss chicken in flour mixture, one piece at a time, until evenly coated. Return all of the chicken to the flour mixture, gently toss, and let stand 15 minutes. Toss again to make sure each piece is evening coated. Remove, shaking off excess.
Preheat oven to 325º. Line a large rimmed baking sheet with an oven-safe wire rack.
Heat 1 1/2 inches oil and bacon drippings (if desired) in a Dutch oven over medium-high heat to 350º
Fry chicken, in batches, skin-side down, until golden brown, 4 to 5 minutes. Turn and fry until golden brown on the second side, 4 to 5 minutes.
Transfer to prepared baking sheet and bake until an instant-read thermometer inserted in the thickest piece registers 165º, about 20 to 30 minutes. Let stand, on rack, 10 minutes before serving. Serve warm, at room temperature or chilled. |
Personal
Notes: |
Personal
Notes: This is seriously the best chicken I've ever made! The recipe comes from Trisha Yearwood.
Grating the onion releases more of it's sweet flavor, and the bacon drippings add another layer of flavor.
Repeatedly dipping the chicken in the flour and then holding for 15 minutes allows the flour to really adhere to the chicken, yielding an extra-crispy crust.
This chicken is actually as good, if not better, cold--straight out of the refrigerator!. The flavors of both the brine and the seasoning are just more intense the next day.
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This recipe for Off-The-Charts Classic Buttermilk Fried Chicken is from