Texas Fried Chicken

Recipe Rating:	9 Ratings5
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 stick	butter
2 qt	cold water
1/2 c	kosher salt

Pinched by cindy1972, and 1,645 more.

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.

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.

Comments

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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.