FRIED CHICKEN

Teresa Howell

By
@geoter1968

I GOT THIS RECIPE FROM MY NEXT DOOR NEIGHBOR WHO IS A COOK IN A COUNTRY KITCHEN AND THE CHICKEN IS SO DELICIOUS AND MY FAMILY AND FRIENDS LOVE IT!!! SO WHEN I FRY CHICKEN I HAVE TO COOK ENOUGH FOR FAMILY AND FRIENDS : )


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Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Ingredients

FOR THE BRINE

2 c
buttermilk
2 Tbsp
kosher salt
1/2 tsp
black pepper

FOR DIPPING THE CHICKEN

2
eggs
1/ c
texas pete hot sauce

FOR COATING THE CHICKEN

2 c
all purpose flour
1 Tbsp
kosher salt
1 tsp
accent
1/2 tsp
black pepper
1/2 tsp
cayenne pepper
1/2 tsp
ground sage
1/2 tsp
paprika
1/2 tsp
coriander
1/4 tsp
thyme, dried
1/4 tsp
garlic powder

Directions Step-By-Step

1
PLACE THE CHICKEN PARTS IN A GLASS BAKING DISH, THEN POUR THE COBIED BRINE MIXTURE OVER THE CHICKEN. TOSS THEM A BIT TO MAKE SURE THEY ARE FULLY COATED.
2
COVER THE DISH WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 4 HOURS (OVERNIGHT IS BEST.) AFTER THE CHICKEN HAS FINISHED MARINATING, DRAIN OFF THE BRINE AND ALLOW TO SIT FOR 15 TO 20 MINUTES.
3
COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
4
IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
5
DROP ONE CHICKEN PIECE AT A TIME INTO THE FLOUR MIXTURE. SHAKE OFF THE EXCESS COATING. NEXT, DIP EACH PIECE OF FLOUR COATED CHICKEN INTO THE EGG MIXTURE.
6
DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
7
FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
8
ONCE THE OIL IS HEATED, SLOWLY DROP IN 3-4 PIECES AT A TIME. FRY FOR 12-15 MINUTES, UNTIL GOLDEN BROWN. (TURNING HALF WAY THROUGH.)
9
LET DRAIN OVER PAPER TOWELING. ONCE DRAINED, SPREAD CHICKEN ON A BAKING SHEET AND KEEP WARM IN A 225 OVEN WHILE YOU FINISH FRYING THE REST OF THE CHICKEN.

About this Recipe

Course/Dish: Chicken