Texas Fried Chicken
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| Recipe Rating: | |
| Categories: | Chicken, Quick & Easy |
| Serves: | 5 |
| Prep Time: | 10 Min |
| Cook Time: | 30 Min |
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 stk | butter Visit GoBoldWithButter.com
|
| 2 qt | cold water |
| 1/2 c | kosher salt |
Telisia Dodd
Cooked to Perfection
Nacogdoches, TX (pop. 32,996)
Mstexas1
Member Since Mar 2010
Telisia's Notes:
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.
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.
Comments 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. Directions
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.
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, donot overcrowd the pan or the cooking oil will cool. In another bowl mix all dry ingredients , roll chicken in dry batter, began to fry. 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.
1-12 of 29 comments on "Texas Fried Chicken"
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?
Telisia Dodd
Mstexas1
May 30, 2010
So sorry, I made the correction.
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...
Telisia Dodd
Mstexas1
May 31, 2010
Let me know how your chicken turn out.
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.
Telisia Dodd
Mstexas1
Jun 6, 2010
Thank you for trying it,this recipes go back over 100 years.
Carmen Gonzales
shweetpotato
Jul 29, 2010
can you use regular salt in place of the kosher?
Barry Davis
BWDavis99
Oct 6, 2010
If you substitute regular salt for kosher you'll want to use less
LISA BOGER
SOUTHERNDIVA
Oct 17, 2010
I made this fried chicken for lunch today and it was a big hit.everyone loved the crust it made..Had a very good taste, i guess the brine made the difference. Great recipe and will make over and over again...Thank you dear for the recipe...love it.
Debbie Durham
DebbieDee
Oct 31, 2010
When and where do I add the egg?
Carmen Gonzales
shweetpotato
Oct 31, 2010
Yayy Lisa I wondered how it was, gotta try it myself :)
Barry Davis
BWDavis99
Oct 31, 2010
I would guess you beat the egg into the buttermilk
