Texas Fried Chicken
Blue Ribbon Recipe
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. The Test Kitchen
1 cflour or panko bread crumbs
2 tspgarlic salt
1 tspground black pepper
1/4 tsppoultry seasoning
1( 4 -5pound ) chicken cut up
3 cvegetable oil
2 qtcold water
1/2 ckosher salt
How to Make Texas Fried Chicken
- 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, do not 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.