Lip smackin, finger-lickin good!
2 Tbsp. kosher salt, divided
2 tsps. plus 1 Tbsp. black pepper
1-1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 3-4 lb. chicken cut into 10 pieces
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 Tbsp. cornstarch
Peanut oil (for frying)
2 Tbsp. kosher salt, divided
2 tsps. plus 1 Tbsp. black pepper
1-1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 3-4 lb. chicken cut into 10 pieces
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 Tbsp. cornstarch
Peanut oil (for frying)
One 24 oz. bottle of peanut oil was the perfect amount.
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9 x 13 baking dish.
Pour oil into a 10-12" cast iron skillet to a depth of 3/4". Heat over medium-high heat until thermometer register 350 degrees.
Working with 1 piece at a time, dip chicken buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; shake off excess. Place 5 pieces of chicken in skillet. Fry, turning with tongs every 1-2 minutes until skin is deep golden brown and chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs legs and breasts.
I went 12-14 minutes for the bigger pieces and dark meat if you don't have a thermometer.
Remove chicken from skillet and transfer to cooling rack. Let cool ten minutes.
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9 x 13 baking dish.
Pour oil into a 10-12" cast iron skillet to a depth of 3/4". Heat over medium-high heat until thermometer register 350 degrees.
Working with 1 piece at a time, dip chicken buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; shake off excess. Place 5 pieces of chicken in skillet. Fry, turning with tongs every 1-2 minutes until skin is deep golden brown and chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs legs and breasts.
I went 12-14 minutes for the bigger pieces and dark meat if you don't have a thermometer.
Remove chicken from skillet and transfer to cooling rack. Let cool ten minutes.
~Bon Appetit!
I'll throw a word out there... "yum":@)
ReplyDeleteYour Fried Chicken looks awesome. I have something for you. Check out my post on Saturday.
ReplyDeleteThe hubby loves fried chicken but I rarely make it b/c it never stacks up to his grandmother's (or mine). I will definitely try peanut oil.
ReplyDeleteBigger fan of using a deep fryer instead. Less turning and more even cooking. Good both ways...
ReplyDeleteI substituted gluten free all purpose flour, fried the chicken in my big spaghetti pot with just two inches of oil in the pan. No spattering mess...just fabulous chicken!
ReplyDelete