FRIED CHICKEN

1
Teresa Howell

By
@geoter1968

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 : )

Rating:
★★★★★ 5 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min

Ingredients

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

Step-by-Step

  • 1PLACE 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.
  • 2COVER 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.
  • 3COMBINE FLOUR, SALT, ACCENT, CAYENNE PEPPER, SAGE, PAPRIKA, CORIANDER, THYME AND GARLIC POWDER IN A ZIPLOC BAG; MIX WELL.
  • 4IN A SEPARATE DISH, MIX TOGETHER EGGS AND HOT SAUCE; SET ASIDE.
  • 5DROP 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.
  • 6DIP THE CHICKEN PIECES ONCE AGAIN INTO THE FLOUR, SHAKING OFF ANY EXCESS. LET REST ON A BAKING SHEET FOR APX 15 MINUTES.
  • 7FILL A DUTCH OVEN WITH 6-12 CUPS OF PEANUT OIL; HEAT TO 350.
  • 8ONCE 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.)
  • 9LET 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.

Printable Recipe Card

About FRIED CHICKEN

Course/Dish: Chicken