Down-Home Southern Fried Chicken — David Venables Recipes — QVC Recipes — Kitchen & Food—QVC.com
By TNcook
Ingredients
- Ingredients:
- Buttermilk Brine:
- 4 cups 4 cups buttermilk
- 2 Tbsp 2 Tbsp hot sauce
- 1 Tbsp 1 Tbsp salt
- 1 Tbsp 1 Tbsp freshly ground black pepper
- Chicken:
- 1 3-4 lb 1 3-4 lb chicken, cut up into 8 pieces
- 2 cups 2 cups all-purpose flour
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp dried marjoram
- 2 tsp 2 tsp onion powder
- 1 tsp 1 tsp garlic powder
- 1/2 tsp 1/2 tsp cayenne
- 1 Tbsp 1 Tbsp salt
- 1 Tbsp 1 Tbsp freshly ground black pepper
- Canola oil, for frying
Preparation
Step 1
Preparation:
To make the brine, whisk together the buttermilk, hot sauce, salt, and pepper in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover, and refrigerate for at least 3 hours. Turn the chicken once while marinating.
Pour the chicken into a colander and allow the brine to drain.
Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt, and black pepper in a zip-top plastic bag. Put 2 or 3 of the chicken pieces in the bag, close, and shake well to coat. Remove the chicken from the flour mixture and shake off any excess. Repeat with the remaining chicken. Place the chicken on a wire rack while heating the oil.
Heat 2-1/2 inches of canola oil to 350°F in a cast-iron or other deep skillet. The skillet should be large enough to hold the chicken in a single layer without touching. (If you don't have one large skillet, then use two or fry the chicken in two batches.) Add the chicken to the hot oil. Cook for 7-9 minutes. Using tongs, turn the chicken and cook the other side for an additional 7-9 minutes. Remove the chicken to a wire rack set over paper towels. To test for doneness, an instant-read thermometer inserted into the thickest part of the chicken should register 165°F. If not, return the chicken to the hot oil for another 2-3 minutes and test again. Let the chicken rest for 5-10 minutes before serving.