Francine's Best Fried Chicken
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 4
Ingredients
  • 2 pounds bone-in skin chicken pieces
  • Morton's season-all seasoned salt ( it's a blend of paprika, black pepper, onion and garlic, with a hint of chili pepper- so if you don't have this use a blend of these spices to season)
  • Salt and black pepper
  • 1 egg
  • ¾ cup buttermilk
  • ¼ cup hot sauce (or to taste, recommended: Texas Pete)
  • 1¼ cup all purpose flour
  • 1 tbsp corn starch
  • Peanut or vegetable oil for frying
Instructions
  1. Season the chicken with the season-all and salt and pepper on all sides. Cover and refrigerate overnight.
  2. In a bowl, whisk the eggs, buttermilk, and hot sauce. Add the chicken and let it sit for a round 30 minutes, for the chicken to come to room temperature.
  3. In a shallow round dish, mix the flour with the corn starch. Add a tbsp each of salt and pepper.
  4. Heat oil in a frying pan over medium high heat. The oil should be 340 F.
  5. When ready to fry, dip each piece in the buttermilk mixture and then in the flour mixture. Shake the excess of and fry.
  6. Do not over crowd the pan while frying. Fry each piece for about 6-8 minutes per side, around 12-16 minutes in total. You might need to reduce the heat if your chicken pieces are big and you are using dark meat instead of white.
  7. Drain the chicken on paper towels. Serve hot.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/05/09/fried-chicken-country-cooking-redneck-kitchen-review/