fried chicken

★★★★★ 5
geoter1968 avatar
By Teresa Howell
from Cusseta, GA

I GOT THIS RECIPE FROM MY NEXT DOOR NEIGHBOR WHO IS A COOK IN A COUNTRY KITCHEN AND THE CHICKEN IS SO DELICIOUS AND MY FAMILY AND FRIENDS LOVE IT!!! SO WHEN I FRY CHICKEN I HAVE TO COOK ENOUGH FOR FAMILY AND FRIENDS : )

★★★★★ 5
serves 6
prep time 15 Min
cook time 45 Min

Ingredients For fried chicken

  • FOR THE BRINE
  • 2 c
    buttermilk
  • 2 Tbsp
    kosher salt
  • 1/2 tsp
    black pepper
  • FOR DIPPING THE CHICKEN
  • 2
    eggs
  • 1/ c
    texas pete hot sauce
  • FOR COATING THE CHICKEN
  • 2 c
    all purpose flour
  • 1 Tbsp
    kosher salt
  • 1 tsp
    accent
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    ground sage
  • 1/2 tsp
    paprika
  • 1/2 tsp
    coriander
  • 1/4 tsp
    thyme, dried
  • 1/4 tsp
    garlic powder

How To Make fried chicken

  • 1
    PLACE THE CHICKEN PARTS IN A GLASS BAKING DISH, THEN POUR THE COBIED BRINE MIXTURE OVER THE CHICKEN. TOSS THEM A BIT TO MAKE SURE THEY ARE FULLY COATED.
  • 2
    COVER THE DISH WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 4 HOURS (OVERNIGHT IS BEST.) AFTER THE CHICKEN HAS FINISHED MARINATING, DRAIN OFF THE BRINE AND ALLOW TO SIT FOR 15 TO 20 MINUTES.
  • 3
    COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
  • 4
    IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
  • 5
    DROP ONE CHICKEN PIECE AT A TIME INTO THE FLOUR MIXTURE. SHAKE OFF THE EXCESS COATING. NEXT, DIP EACH PIECE OF FLOUR COATED CHICKEN INTO THE EGG MIXTURE.
  • 6
    DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
  • 7
    FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
  • 8
    ONCE THE OIL IS HEATED, SLOWLY DROP IN 3-4 PIECES AT A TIME. FRY FOR 12-15 MINUTES, UNTIL GOLDEN BROWN. (TURNING HALF WAY THROUGH.)
  • 9
    LET DRAIN OVER PAPER TOWELING. ONCE DRAINED, SPREAD CHICKEN ON A BAKING SHEET AND KEEP WARM IN A 225 OVEN WHILE YOU FINISH FRYING THE REST OF THE CHICKEN.

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