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 : )

Rating:
★★★★★ 5 votes
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

Step-By-Step

1PLACE 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.
2COVER 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.
3COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
4IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
5DROP 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.
6DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
7FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
8ONCE 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.)
9LET 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