Southern Fried Chicken

  • Ready in 24h 30m

  • Serves 8

  • 508 calories

  • 53.13g carbs

The recipe Southern Fried Chicken could satisfy your Southern craving in around 24 hours and 30 minutes. One serving contains 743 calories, 48g of protein, and 36g of fat. For $1.8 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have hot sauce i used a garlic habanero hot sauce - so spectacular, kosher salt, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Plenty of people made this recipe, and 1442 would say it hit the spot. It works well as a main course.

10 ingredients

  1. 2 tsps black pepper
  2. 1 qt buttermilk
  3. 1 tsp cayenne pepper
  4. 4 lb chicken
  5. 2 cups flour
  6. 2 tsps garlic
  7. 1/4 cups hot sauce
  8. 2 tbsps kosher salt
  9. 2 cups self-rising flour
  10. 8 servings vegetable oil

Instructions

  1. Combine the buttermilk, hot sauce, garlic, salt, black pepper, and cayenne pepper in a large dish or bowl with a lid.
  2. Add in the chicken and toss to coat really well, it's best if they're completely submerged, but work with what you've got. Seal the dish and refrigerate for 24 hours.
  3. Combine the flours and seasonings in a large brown paper grocery sack you really want to have two paper bags, one inside the other - trust me
  4. Remove the chicken from the buttermilk I set my chicken on a wire cooling rack over the sink to let the excess brine drip away.
  5. Add the chicken a couple pieces at a time to the breading mixture inside the paper bags, fold the top down to close and shake-a, shake-a, shake-a until the chicken is completely coated.
  6. Place the chicken on another wire cooling rack I have my wire rack sitting on a cookie sheet. Rest the chicken for at least 30 minutes at room temperature. If resting any longer, up to a couple days, do this in the refrigerator! Chef Chris says that resting the chicken after the breading process ensures that the breading will better adhere to the chicken during the frying process I concur
  7. Heat a couple of inches of oil in your big cast iron skillet, or whatever you will be frying your chicken in. Chef Chris says 4 inches of oil, my 12" cast iron won't safely hold 4 inches of oil, use your smarts, people
  8. Heat the oil to 325° F in your skillet. Use a clip on candy/fry thermometer to monitor your oil temperature. You really want an even temperature (oil should heat to 325°F, and once the frying has started should never dip below 300°F)Fry the chicken in batches - I can cook 3 pieces at a time in my skillet. You want the skin to be a gorgeous, rich, golden brown this takes between 6 - 9 minutes Flip the chicken and cook the other side. Keep a good quick read meat thermometer on hand to check the temperature of your chicken - 165° is the ideal temp.If your chicken is getting too dark, but the internal temp isn't reaching - you can remove it from the fryer and finish baking it off in the oven at 350°. Just keep checking
Southern Fried Chicken

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