°1 chicken fryer, cutting  to 8 pieces

°3 1/2 tsp seasoned salt

°2 teaspoons freshly ground black pepper

°3 cups butter, divided

°3 cups all-purpose flour

°1/2 cup starch

°1 teaspoon garlic powder

°1 teaspoon onion powder

°1 teaspoon paprika

°3 large eggs

°1 teaspoon hot sauce 

°Frying oil preferably peanut oil or vegetable oil

* Methods 

Season chicken pieces on all sides with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper. Place in a rectangular baking dish and cover with two and a half cups of milk. Head over to the coat. Chilling overnight, & turn once.

30 min before fry: Removing chicken from milk, & discard marinade. Sift the flour, cornstarch, 2 teaspoons seasoned salt, 1 teaspoon black pepper, garlic powder, onion powder, and paprika into a bowl. In  shallow bowl, whisking eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk, also hot sauce.

Dip chicken pieces in flour, wash with egg and then brush with flour again. Arrange it on a baking tray. Leave it for 30 minutes, until it reaches room temperature and the bread is set with breadcrumbs.

For frying: Preheat oven 200°F. Set up a folded baking tray with an oven-safe baking rack. Sit apart.Filling 12-inch cast iron skillet among 1/3 full with oil. Heat to 350 degrees F. Carefully lower chicken pieces to oil. Frying dark meat & white meat separately.

Keep the oil temperature around 350 degrees Fahrenheit. Fry the chicken in batches to cook the dark cuts of meat and white meat separately. Cooking for 10-15 min per side  Turn carefully with tweezers to avoid splashing.Place the fried pieces on the rack and leave them hot in the oven between batches.Rest for 10 minutes before serving.

Enjoy !

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