This is the only fried chicken recipe you’ll ever need .
2 tbsp kosher salt,divided
2tsp. plus 1 tbsp frshly ground black pepper
1 1/2 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp garlic pepper
1/2 tsp onion powder
1 3-4 lbs chicken cut into 10 pieces
1 cup buttermilk ( or just add 3/4 cup regular milk and 1 tbsp white vinegar )
1 large egg
3 cups all purpose flour
1 tbsp cornstarch
peanut oil for frying
Whisk 1 tbsp salt , 2 tsp black pepper, paprika, cayenne,garlic powder, and onion powderin a smallbowl. Season chicken with spices. Place chicken in a medium bowl,cover, and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk,egg, and 1/2 cup water in a medium bowl. Whisk flour,cornstarch, remaining1 tbsp,salt, and remaining 1 tbsp pepper in a baking dish.
Pour oil into a cast ironskillet or other heavy straight sided skillet (not nonstick) to a depth of 3/4. Heat over medium high heat .
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in milk mixture, allowing excess to drip back into bowl. Dredge inflour mixture ; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken until brown, turning with tongs every 1-2 minutes .
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
Repeat with remaining chicken pieces; let coolfor at least 10 minutes before serving.
Posted under FRIED CHICKEN
This post was written by admin on January 20, 2012
