BUTTERMILK FRIED CHICKEN
Pan Fried Chicken, Always Tender Inside and Crispy Outside.
INGREDIENTS
1/4 cup table salt, for brine
3 quarts water for brine
1 whole 5-6 lb chicken, cut into serving pieces
1-3/4 cups all-purpose flour
1/8 teaspoon white pepper
½ teaspoon onion powder
1 teaspoon table salt
2 eggs
½ cup buttermilk
Use Vegatable or Peanut Oil for frying
Note: Always fry chicken with skin on, It can be removed before you eat it
METHOD
Brine the chicken so it will be inside tender and juicy. In a large bowl or pot, dissolve ½ cup table salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate overnight. Remove chicken pieces, rinse them under cool water. Pat them dry with paper towels.
Add the flour with, white pepper, onion powder and ½ teaspoon salt, Mix by placing it in a clean plastic grocery shopping bag, shake well to mix, next shake 3-4 pieces of chicken in it at a time until all chicken pieces are coated. In a medium bowl, whisk the eggs with the buttermilk. Dip 3-4 pieces at a time in the egg and buttermilk mixture, then shake in the plastic bag a second time, lay floured chicken pieces on paper towels. Do this to all pieces then let them set for 20 minutes for coating to stick.
Using a medium-low heat, add enough oil to a depth of 3/4 inch in a large heavy frying pan. Add 4-5 chicken pieces to pan without pieces touching, adjust the heat if needed, the heat is correct when only the edges of the chicken pieces bubbles slowly. After 8 minutes, turn the pieces over. You only want to turn the chicken once if possible. Cook the other side for 8 to10 more minutes or until done. Place cooked pieces in a preheated 225-F oven on a wire rack with tinfoil underneath to catch any dripping oil, keep cooked chicken warm while you fry all the other pieces.
Serves 4
