texas fried chicken

★★★★★ 10
By Telisia Dodd
from Nacogdoches, TX

In my house, my grandmother did all the cooking while my mother and father were at work. She would cook two kinds of meats a day and one of them was her fried chicken.

Blue Ribbon Recipe

Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it's lick your fingers good.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 5
prep time 10 Min
cook time 30 Min
method Deep Fry

Ingredients For texas fried chicken

  • 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 -5 pound ) chicken cut up
  • 3 c
    vegetable oil
  • 1/2 stick
    butter
  • 2 qt
    cold water
  • 1/2 c
    Kosher salt

How To Make texas fried chicken

  • Brining chicken in a bowl.
    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.
  • Buttermilk poured over brined chicken.
    2
    Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
  • Heating the oil.
    3
    Meanwhile, prepare the oil for frying by putting oil and butter in a 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.
  • Dry ingredients in a bowl.
    4
    In another bowl mix all dry ingredients.
  • Chicken coated in dry ingredients.
    5
    Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
  • Frying the chicken.
    6
    Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.
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