Ingredients

 
  • 1 FRYER CHICKEN, CUT INTO 10 PIECES
  • 1 TABLESPOON KOSHER SALT
  • 2 TEASPOONS FRESHLY GROUND BLACK PEPPER
  • 1 TEASPOON GARLIC POWDER
  • 3 LARGE EGGS
  • 1∕2 CUP HOT SAUCE
  • 1∕2 CUP BUTTERMILK
  • PEANUT OIL
  • 2 1∕2 CUPS SELF-RISING FLOUR
  • 1 FRYER CHICKEN, CUT INTO 10 PIECES
  • 1 TABLESPOON KOSHER SALT
  • 2 TEASPOONS FRESHLY GROUND BLACK PEPPER
  • 1 TEASPOON GARLIC POWDER
  • 3 LARGE EGGS
  • 1∕2 CUP HOT SAUCE
  • 1∕2 CUP BUTTERMILK
  • PEANUT OIL
  • 2 1∕2 CUPS SELF-RISING FLOUR
 

Time:

PREP TIME: 10 MINUTES INACTIVE PREP TIME: 2 TO 4 HOURS TO MARINATE CHICKEN COOK TIME: 20 MINUTES

 

Serves: 4 - 6

Fried Chicken

fried_chicken-large

Season the chicken on both sides with salt, pepper, and garlic powder. In a large bowl, big enough to accommodate all of the chicken, whisk the eggs, hot sauce, and buttermilk. Add the chicken and toss to combine. Cover and refrigerate. Let marinate at least 2 and up to 4 hours.

In a large Dutch oven, heat a couple inches of peanut oil to 350°F. Preheat oven to 450°F.

Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil. Cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook uncovered an additional 5 minutes. Place the chicken on a baking sheet and bake 10 minutes. Serve immediately.