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Fried Chicken

   This is just a nice recipe to have in your back pocket!  You can make batches for picnics as this chicken is just as good cold.  As well, you can adjust the spices to your liking adding more salt and pepper, adding some hot sauce to your buttermilk.  Enjoy! Diane 


Fried Chicken

​Ingredients:
  • 8-9 pieces of chicken
  • 1 quart buttermilk
  • canola or peanut oil for frying
  • 2 1/2 cups all-purpose flour
  • 1 Tbs cornstarch
  • 3 3/4 tsp baking powder 
  • 3/4 tsp salt 
​
Spice Blend:
  • 1 Tbs Cajun Seasoning
  • 1 Tbs poultry seasoning 
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 1 tsp lemon pepper
  • 1 tsp black pepper 
  • 1/4 tsp cayenne powder  
  • 2 tsp salt

Instructions
  1. Place chicken into a 9x13 dish (trim off any excess fat and discard.)
  2. Mix the spice blend together and rub a quarter of the spice mix on the chicken.
  3. Pour the buttermilk over the chicken.
  4. Cover the dish and refrigerate for at least 4 hours, overnight is best. 
When getting ready to fry: 
  1. Pour the flour, cornstarch, baking soda and salt and remaining spice blend into a bowl, or shallow baking dish.
  2. Remove the chicken from the buttermilk, shaking off the excess. 
  3. Add the chicken pieces into flour mixture and dredge each piece. 
  4. Heat oil in a deep fryer to 350 F
  5. Carefully place the chicken into the oil. Do not overcrowd the pan - it will lower the heat too much.
  6. Fry in batches. 
  7. Drain the chicken on some paper-towel 5 minutes then place on a wire rack; placed in a 200 degrees oven to keep the chicken hot. 
  8. Allow fried chicken to rest for 5-10 mins. before eating
  9. Dark meat takes about 13-15 mins to cook in a deep fryer.  White meat takes a little less time.
 
  •      The frying sound will quiet when the chicken is about ready. 
  •      Make sure it’s 165 F internally and the juices run clear. I use a quick read   meat thermometer. 
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