HOMEMADE FRIED CHICKEN
A crunchy crispy breading outside with a soft and humid center is what the Fried Chicken is all about. It's quite finger licking good food that appeals to everyone. Serve together with your favorite Home style side and wash everything with a glass of sweet tea to feel the south in your mouth. Typically, the way fried chicken is seasoned within the South, depends solely on how you grew up eating it.
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| HOMEMADE FRIED CHICKEN |
Some cooks add herbs to the flour, some marinate chicken pieces in sauce , some add more seasonings additionally to salt and black pepper to the breading. Some cooks season the dredge and not the chicken and a few , like myself, season every single layer starting with the chicken, the egg wash and therefore the flour.
I’m not one to mention any of these ways are wrong, and feel you ought to have some liberty to form it your own with the flavour palate that you simply enjoy most. My rule of thumb is, if you wish the flavour then it’s a win. Not being a lover of bland fried chicken, I definitely choose seasoning every layer.
INGREDIENTS:
- 1 whole fryer chicken cut into 8 pieces
- 3 1/2 tsp seasoned salt divided
- 2 tsp freshly ground black pepper divided
- 3 cups buttermilk divided
- 3 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 3 large eggs
- 1 tsp hot sauce
- Oil for frying preferably peanut or vegetable oil
INSTRUCTIONS:
- Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
- 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
- In a large shallow bowl whisk together the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
- Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
- To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
- Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
- Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
- Place fried pieces on rack and keep warm in oven between batches.
- Rest for 10 minutes before serving.