texas fried chicken

Name: Texas Fried Chicken
Prep time: 10 min
Cook time: 30 min
Yield: 5
Cuisine: Southern
Ingredients: 1/2 cup(s) buttermilk; 1 - egg, beaten; 1 cup(s) flour or Panko bread crumbs; 2 teaspoon(s) garlic salt; 1 teaspoon(s) paprika; 1 teaspoon(s) ground black pepper; 1/4 teaspoon(s) poultry seasoning; 1 - ( 4 -5 pound ) chicken cut up; 3 cup(s) vegetable oil; 1/2 stick(s) butter; 2 quart(s) cold water; 1/2 cup(s) Kosher salt

(10 RATINGS)

4.95K Pinches 8 Photos

Telisia Dodd

Nacogdoches, TX

Updated on Feb 23, 2020

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.

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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

prep time 10 Min

cook time 30 Min

method Deep Fry

yield 5 serving(s)

Ingredients

1/2 cup buttermilk
1 - egg, beaten
1 cup flour or Panko bread crumbs
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 - ( 4 -5 pound ) chicken cut up
3 cups vegetable oil
1/2 stick butter
2 quarts cold water
1/2 cup Kosher salt

How To Make texas fried chicken

Step 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.

Step 2

Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
Step 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.
Step 4

In another bowl mix all dry ingredients.
Step 5

Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
Step 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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