Fried Chicken

Fried Chicken
Fried Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    whole chicken - (3 to 4 lbs) cut 10 pieces

  • Kosher salt as needed

  • 3

    cups all-purpose flour

  • 2

    tablespoons garlic powder

  • 2

    tablespoons onion powder

  • 2

    tablespoons sweet paprika

  • 2

    teaspoons cayenne

  • Freshly-ground black pepper to taste

  • 2

    cups buttermilk

  • 2

    tablespoons hot chili sauce (such as Srirachi Hot Chili Sauce)

  • Peanut oil for frying

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees over medium-high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: