Fried chicken is a southern classic that can pack a lot of flavor. When you make fried chicken, you should create a crisp, crunchy outer crust to cover juicy, fresh chicken inside. Commercial fried chicken can be greasy and high in sodium. Fry your chicken at home for fresh flavor and low salt.
Instructions
1. Place chicken pieces in a large bowl with the buttermilk and hot sauce. Marinate the chicken in the refrigerator for 2-3 hours, or overnight if possible.
2. Drain the chicken from the buttermilk on paper towels. Combine 2 cups of flour, 1 tbsp. salt, 1 tbsp. black pepper and 2 tbsp. garlic powder in a large tray. Beat 2 eggs with 1 cup of milk in another pan. Dip the chicken in the egg wash then coat it with flour. Let each piece of chicken rest for 15 minutes before cooking to let the coating set.
3. Heat 2 cups of oil in a large, heavy pot until the oil reaches 350 degrees Fahrenheit. Submerge one to two chicken pieces at a time to avoid dropping the oil temperature too quickly. Fry them until the meat is fully cooked. Breast pieces take 10-12 minutes to cook while dark meat takes 14-16 minutes. Turn the chicken over halfway through cooking.
4. Remove the chicken from the oil and place it on a rack with paper towels below it to drain. Let the pieces rest for 15 minutes before serving.
Tags: chicken from, chicken pieces, fried chicken, minutes before, paper towels
