Heather's Fried Chicken
A wonderful recipe for deep-fried chicken with a Southern taste all its own. The hint of tangy buttermilk under a crispy coating of deliciousness makes this chicken stand out.
- Serves: 6 persons
- 6chicken thighs
- 6chicken drumsticks
- 2tablespoons salt
- 1quart cold water, to cover
- 2cups cold buttermilk
- 1egg, beaten
- 1teaspoon chicken seasoning mix (see note)
- 3cups all-purpose flour
- 2tablespoons chicken seasoning mix (see note)
- 2quarts vegetable oil for frying
Step 1Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
Step 2Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
Step 3Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
Step 4Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 5Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
Step 6Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
Step 7Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.