Fried Chicken

Patrick Meyer

By
@patrickmeyer

Every Southern person has to learn how to make fried chicken. Many people underestimate how difficult it is to make the perfect fried chicken. The oil and butter combination is the secret to the addictive flavor of the crust.


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Rating:

Comments:

Serves:

4

Prep:

24 Hr

Cook:

35 Min

Method:

Pan Fry

Ingredients

1 qt
low-fat buttermilk
6 clove
garlic, smashed
1/3 c
tabasco
1
3-pound chicken, cut into 8 pieces (breasts, thighs, wings, legs)
4 c
all purpose flour
4 Tbsp
kosher salt
1 Tbsp
freshly ground black pepper
3 c
corn oil
1 stick
unsalted butter

Directions Step-By-Step

1
Combine the buttermilk, garlic, and hot sauce and stir well. Submerge the chicken pieces in the buttermilk. Let soak overnight.
2
Preheat the oven to 350 degrees F.
3
Sift together the flour, salt, and pepper. Heat the oil and butter over medium heat in a large cast iron skillet until the foaming of the butter begins to subside. Pull the pieces of chicken out of the buttermilk 1 at a time. Let the excess buttermilk drip off, and then coat the chicken in the seasoned flour. Coat well and shake off any excess flour. Place the chicken skin side down into the hot oil. Cook until nicely browned, 10 to 12 minutes per side.
4
Place the chicken on a sheet tray and bake in the oven for 10 to 15 minutes. You should see the juices of a thigh or leg run clear when you pierce the chicken with a fork.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy