Southern Double-Coated Pan-Fried Chicken
By kitschyguy
Stove-top recipe for perfect Southern Fried Chicken!
1 Picture
Ingredients
- Chicken:
- 8 Large Chicken Drumsticks or Thighs, or 4 leg-quarters [On the bone!!!]
- Brine:
- 2 Cups of Water
- 1 Tablespoon of Salt
- Egg Mixture:
- 1 Large Egg
- 1/4 Cup Frank's® RedHot®
- 1/2 Cup of Water
- Flour Coating:
- 1 Cups of Flour
- 1/4 Tablespoons of Baking Powder
- 1/2 Teaspoon of Pepper
- Salt & Pepper Coating:
- 3 Tablespoons of Salt
- 1-1/2 Tablespoons of Pepper
- 1-1/2 Tablespoons of Garlic Powder
- Oil:
- Peanut Oil
Details
Servings 4
Preparation time 60mins
Cooking time 120mins
Adapted from whatsfordinner.co.za
Preparation
Step 1
Set the chicken in brine for thirty to sixty minutes in the fridge.
Dip and soak chicken in egg mixture thoroughly.
Heavily coat in flour coating.
Lightly coat in salt & pepper coating.
Coat a large heavy and deep frying pan completely with cold peanut oil to a depth of about 1/4 inch.
Heat to medium high heat, about 350 degrees.
Carefully add chicken. Fry and seal chicken on 4 sides in sequence until dark brown and sealed on each side (about 2-1/2 minutes a side).
Turn heat down to low to low-medium heat. Continue to fry chicken for 30 to 45 minutes, turning chicken onto each of for sides about every 5 minutes until completely cooked.
Place fried chicken on paper towels on a plate and let rest 5 minutes.
Serve.
Enjoy!!!
Notes
After first use of coatings:
Egg coating can be stored in fridge for a few days at one's own risk. Flour and salt & pepper mixtures can be stored dry at room temperature for a few days at one's own risk.
Do not eat raw mixtures!
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