Texas Fried Chicken

Telisia Dodd Recipe

By Telisia Dodd Mstexas1

In my house my granmother did all the cooking while my mother and father was at work , she would cook two kinds of meats a day, and one of them was her fried chicken.


Recipe Rating:
 9 Ratings
Serves:
5
Prep Time:
Cook Time:
Cooking Method:
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfectly salty and crisp, I would eat this delicious chicken any time of the day or night! We added the egg in with the buttermilk and it turned out terrifically.

Ingredients

1/2 c
buttermilk
1
egg, beaten
1 c
flour or panko bread crumbs
2 tsp
garlic salt
1 tsp
paprika
1 tsp
ground black pepper
1/4 tsp
poultry seasoning
1
( 4 -5pound ) chicken cut up
3 c
vegetable oil
1/2 stick
butter
2 qt
cold water
1/2 c
kosher salt

Directions

1
To make the brine; stir kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in. Return the chicken to the bowl, pour milk over . Cover and refrigerate for another four hours.
2
Meanwhile, prepare the oil for frying by putting oil, butter in pan, I prefer a deep fryer. Cook over low heat for 30 minutes, skimming as needed, until the butter ceases to throw off foam , just before frying , increase the temperature to medium-high , began to fry, do not overcrowd the pan or the cooking oil will cool.
3
In another bowl mix all dry ingredients , roll chicken in dry batter, began to fry.
4
Using tongs, slip some of the chicken pieces, skin side down, into the heat fat until chicken is golden brown. drain on wire rack or crumpled paper towels, and serve.
  • Comments

  • 1-5 of 33
  • user
    Bennie Shaw mamabennie - May 29, 2010
    I'm comfused on the instructions. You have the chicken soaking for 4 hours in the buttermilk? Then you say put milk in bowl and roll chicken in milk then into dry mix. Is there supposed to be more milk somewhere or just the buttermilk?
  • user
    Telisia Dodd Mstexas1 - May 30, 2010
    So sorry, I made the correction.
  • user
    Robin DuPree robdupree - May 30, 2010
    We fried Buttermilk Chicken similar to this recipe in college, and it was great. We did not use, however, the Panko bread crumbs which I think is even better....thanks...
  • user
    Telisia Dodd Mstexas1 - May 31, 2010
    Let me know how your chicken turn out.
  • user
    Bennie Shaw mamabennie - May 31, 2010
    I made the chicken on Saturday. Since I didn't have time for your exact recipe I improvized a little. Didn't soak in brine but about 3 hours, then in buttermilk about 1, then I dipped in self rising flour and fried. I used the skinless, boneless thighs and it was really good. I think soaking it in the brine makes the difference. Thanks again.