05
Mar
You can also use Tabasco Sauce 6 chicken thighs with skin and bones or six assorted chicken pieces. We promise itll be nothing short of finger-lickin-good sheer Southern comfort.
Heat the oven to 400 F.
Best southern fried chicken recipe ever. Ingredients 1 quart buttermilk 1 Tbsp garlic powder 13 cup hot sauce I use Franks Red Hot Cayenne Pepper Sauce. You can also use Tabasco Sauce 6 chicken thighs with skin and bones or six assorted chicken pieces. 1 quart peanut oil.
Our most shared fried chicken recipe of all time this Southern classic is perfectly crispy on the outside and juicy on the inside. This recipe will take you back to the days when your mother used to fry her famous chicken. Soak your chicken in buttermilk at least two hours before frying.
We promise itll be nothing short of finger-lickin-good sheer Southern comfort. Atlantas Scott Peacock protege of the legendary southern chef Edna Lewis brines his chicken overnight and then soaks it in buttermilk for another 810 hours while Thomas Keller marinates it. Working in batches dip chicken in seasoned flour coating well and shaking excess flour back into the pan.
Return breaded pieces a few at a time back into egg wash then repeat into the seasoned flour mixture turning to coat well. Place chicken a few pieces at a time into hot oil and cook until golden brown 1820 minutes. Take the chicken out of the refrigerator and bring it to room temperature.
Heat the oven to 400 F. Put the chicken pieces on a rack on top of a rimmed baking sheet and bake for about 15 to 20 minutes until heated through and crisp. My fried chicken though has been a work in progress ever since I met my hubby.
I was happy with my old recipe but he and rightfully so would brag and brag about how great his moms was a southern-born lady with the heart and soul of the deep south so I knew I had to start over. Tear up the old recipe. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
In a bowl or loaf pan mix together the flour corn starch paprika salt and pepper until combined. In a separate bowl or loaf pan drain the buttermilk brine from the chicken into the bowl or pan.