"HEY Y'ALL Fried Chicken"

Jenny Moretz

By
@Ladysteelers

Adopted this recipe from Paula Deen's recipe book. I made some substitutions, such as using buttermilk instead of water...marinating the chicken for at least 4 hours prior to frying and I like to use a THICK brown paper bag to put my flour mix and chicken in!!! Just an OLD Southern thang!!


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Comments:

Serves:

4-6

Prep:

20 Min

Ingredients

1-2 1/2 pkg
chicken (cut into peices)
3 large
eggs
1/3 c
buttermilk
1 c
hot sauce (recommended:texas pete )
2 c
self-rising flour
1 tsp
pepper
peanut oil (for frying)
*house seasoning, recipe follows

HOUSE SEASONING

1 c
salt ( i prefer sea salt)
1/4 c
black pepper
1/4 c
garlic powder
mix ingredients together and store in an airtight container for up to 6 months.

Directions Step-By-Step

1
In a medium size bowl, beat the eggs with the milk.
2
Add enough hot sauce to turn milk to a bright orange color.
3
Marinate chicken in an airtight container/bag for at least 4 hours.
4
In another bowl, combine the flour and pepper.
5
Remove chicken from marinate and season the chicken with the house seasoning.
6
Then coat well in the flour mixture by adding flour mixture to a medium sized thick brown paper bag...add chicken, a couple of pieces at a time and shake-shake-shake- your chicken!!!
7
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
8
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

About this Recipe

Course/Dish: Chicken
Hashtags: #Fried, #buttermilk