Momma's Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (3- to 4-lb.) whole chicken, cut into pieces
1 tsp. kosher salt
1 tsp. pepper
2 cups buttermilk
Self-rising flour
Vegetable oil
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Directions: |
Directions:Soak chicken in buttermilk:
1. Sprinkle chicken with salt and pepper.
2. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk.
3. Cover or seal, and chill at least 2 hours.
Dredge in flour:
1. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Heat oil:
1. Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
Fry chicken in batches:
1. Add chicken, a few pieces at a time; cover and cook 6 minutes.
2. Uncover chicken, and cook 9 minutes.
Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 hours 10 minutes |
Personal
Notes: |
Personal
Notes: Momma's Secrets for the Best Fried Chicken
For the crispiest, juiciest fried chicken, keep these tips in mind:
Use a thermometer: A thermometer will help you keep your oil temperature at a steady 350°F, and cook your chicken to the proper temperature (165°F).
Cook in batches: Overcrowding the pan will cause your oil temperature to drop and your chicken to become soggy.
Marinate in buttermilk: To tenderize the meat, impart flavor, and help the chicken retain its juiciness after cooking.
Let the chicken rest: This helps the coating adhere better to the chicken for a crispy result.
Oil temperature: Check your oil temperature to make sure the chicken cooks through without absorbing too much oil.
Drain on a rack: For even air flow to keep the chicken crisp and to let excess oil drain.
Rest after frying: To give the juices time to redistribute throughout the chicken.
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