Ingredients: |
Ingredients:
6 chicken thighs
6 chicken drumsticks
Or - 4 drumsticks, 4 thighs, and 8 wings
3 cups buttermilk
1/2 cup Buffalo Hot Sauce optional
2 teaspoons salt
1 teaspoon pepper
Dredging Mixture
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 quart vegetable oil for frying
|
Directions: |
Directions:
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl.
Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish.
Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible.
Fry each piece for 7 minutes, turning each piece about half way through
Remove from the oil and place on paper towels.
Once all chicken is fried and rested, do a second fry for about 7 minutes. Until the internal temp is 165
Let them rest for at least 10 minutes before serving.
|
This recipe for Fried Chicken is from