While this recipe is for one chicken, which will give you roughly 8 pieces, you can fry up enough chicken to feed 2-20.
The sky's the limit. It's not my place to tell you how much fried chicken you should eat!
Ingredients
- 1 Chicken cut into pieces
- 1 Pint of buttermilk
- Seasoned Egg Wash
- 2 Whole eggs
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Crushed red pepper (adjust to your own taste)
- Seasoned Flour
- 1 c. Flour
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Crushed red pepper (adjust to your own taste)
Method
Phase 1
- Make sure you’ve got a large pan to lay out your chicken
- Cover with buttermilk
- Cover with plastic wrap and put in the fridge overnight
Phase 2
- Prepare the Seasoned flour and Seasoned Egg Wash
- Dip chicken pieces in egg wash and dredge in the seasoned flour
- Once you’ve made your way through all the pieces of chicken, dip and dredge again! Believe me, it’ll be worth the crunch you get.
Phase 3
- Preheat the oven to 375F
- Fill a heavy frying pan with about a half an inch of vegetable oil
- Once the oil is hot (over medium heat) you’re ready to go
- Just before you put the chicken into the hot oil, dredge it once more in the seasoned flour
- Carefully place the pieces into the hot oil being careful not to overcrowd the pan
- Cook the chicken for about 10 minutes on each side, until golden brown
- Place the chicken on a cookie sheet and finish in the oven while you fry the rest of the chicken. I find that 20 minutes in the oven and you’ll have a perfect piece of crispy fried chicken.
On a picnic blanket in the park or by the light of the refrigerator in the dark of night, it’s always good. For a crowd, I like to serve mine up with a bit of potato salad and coleslaw.
