Down Home Southern Fried Chicken

By KimberleyH

This recipe is prepared in the 14.38-cup bowl and the 21-cup bowl from the Lock & Lock 8-piece Bowl Storage Set (K22257).

Ingredients

• Flour Mixture:
• 1-3/4 lbs. chicken, cut up into 6 parts
• 6 cups all-purpose flour
• 1 tsp. dried thyme
• 1 tsp. marjoram
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• Buttermilk Brine:
• 1-qt. buttermilk
• 2 Tbsp. hot sauce
• 1 Tbsp. salt
• 1 Tbsp. pepper

Preparation

Step 1

Add the ingredients for the buttermilk brine to the 21-cup Lock & Lock container and mix. Incorporate the chicken pieces into the brine and refrigerate for at least 3 hours, or overnight.

Just before using, pour the chicken into a colander and allow the excess buttermilk to drain.

Fill a very large pot 4 — 6 inches deep with oil and preheat to 350°F.

Combine the dry ingredients for the flour mixture in the 14.38-cup Lock & Lock container. One-by-one, add the chicken pieces and thoroughly coat with flour on all sides. Shake the excess flour off each piece of chicken and drop the chicken into the hot oil, piece-by-piece.

Note: the oil-temperature will drop as you add the chicken. Thus, turn the burner to high to maintain a temperature of 350°F as the chicken cooks. Make sure each piece cooks for 12 - 18 minutes until golden brown and a meat thermometer reads at least 160°F at the bone.

Remove the chicken and place on a rack to drain and season immediately with salt. Allow to cool for a few minutes, then serve.