Telisia Dodd Recipe

Texas Fried Chicken

By Telisia Dodd Mstexas1


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

Telisia's Story

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.

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 Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #chicken


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37 Comments

user
Anna Bartness Bartnak
Oct 8, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Lynn C. Berry Lynn01
Sep 10, 2014
Thank you so much for clearing that up for me Sue. Proofreading is so important specially when dealing with good recipes! (& any other time you're dealing with the public..)
user
Sue Hedtke shedtke
Sep 10, 2014
I think the instructions are still wrong. You soak in brine...then soak in the plain milk. Then roll in egg and buttermilk which has been beaten together before dipping it in flour and frying. That is what I have done for years. The instructions above say nothing about the buttermilk or the egg.....that step is left out.
user
Lynn C. Berry Lynn01
Sep 9, 2014
Hi, I'm not understanding in steps 2 & 3 you have "began to fry". What does that mean?
Thank you.
user
Stephie B MsStephie
Mar 21, 2014
Hi Telisia,
I am going to make this chicken this weekend. I can hardly wait!! Thanks for sharing and I will definitely let you know how it turns out!