Fried Chicken

By chezus

This fried chicken recipe is outstanding. Flavorful, moist and crispy. Be sure to plan ahead as the chicken and buttermilk need to play together for 24 hours.

Ingredients

• 1 whole chicken, cut up into 8 pieces, rinsed and patted dry
• 2 quarts buttermilk
• 6 tablespoons Franks hot sauce
• 1 cup flour
• 1 cup cornmeal
• 1 tablespoon salt
• 1 tablespoon black pepper
• 32 ounces safflower oil

Preparation

Step 1

In a large glass mixing bowl add the buttermilk and hot sauce. Stir. Add the chicken. Stir. Cover with plastic wrap and let sit in the fridge for 24 hours.

One hour before cooking, remove the chicken from the fridge and let sit at room temperature. Mix the dry ingredients together in a swallow bowl; set aside.

Heat the safflower oil in a large dutch oven, bring to 300–325 degrees. I keep a thermometer in the oil the entire time. Starting with the larger pieces of chicken, remove from the buttermilk and coat with flour. Add to the hot oil. Brown the chicken until golden, about 8–10 minutes, only turn once. Chicken should register 160 when you pierce with a meat thermometer. Once cooked, remove from the oil, and place onto paper towels. Repeat the process until all the chicken is cooked.

Keep in mind that when you put more than one piece of chicken into the hot oil, it will bring the temperature down. You may need to adjust the heat of your stove accordingly.