Southern Fried Chicken
Fried chicken has always been a food I've wanted to conquer in the kitchen. Being a Minnesota girl, who really only experienced southern fried chicken in a restaurant, I didn't have much mentorship on this one. I learned a couple things: using a thermometer is critical to getting the right crisp, and buttermilk makes for one juicy bird! This has a little kick, too!
Ingredients
- 1/2 onion chopped fine
- 8 cloves garlic minced
- 2 tbsp hot sauce
- 1 tbsp salt
- 2 tsp freshly ground black pepper
- 2 1/2 cups buttermilk
- chicken cut into pieces
Seasoned Flour:
- 2 cups flour
- 2 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp lemon zest or 1 tsp lemon extract
- 1 tbsp freshly ground black pepper
- 1 tbsp oregano
- 1 tbsp cayenne pepper or to taste
- 1 tsp baking powder
- 1 tsp sage
- 1 tsp dried mustard
Oil for frying:
- 8 cups peanut oil for frying
Instructions
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Combine onion, garlic, hot sauce, salt and pepper, and buttermilk in a large bowl.
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Add chicken, making sure all pieces are completely covered.
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Cover and chill for 2-4 hours to let flavors soak in.
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Combine seasoned flour ingredients.
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Drain the chicken, and dredge each piece in flour mix.
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Let chicken sit for 10-15 minutes.
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Heat oil in a deep fryer, large skillet or wok to 375°.
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Fry chicken, 4 pieces at a time (do similar size pieces at the same time) until golden, crisp, and no longer pink in the center (about 5 minutes for small pieces, 7-8 minutes for larger pieces.
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Drain on paper towels.
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Lightly season with a piece of salt while still hot.
