O my! I have been waiting for Karen from Where flours Bloom to post a great recipe for some good ole southern fried chicken, and she finally did it!! (Can we say, “finger-licking good”? :) This fried chicken cooks up extra crispy with a little kick for those who like it hot! You’ve just got to try it for yourself!
Here’s Karen to tell you all about it:
A true staple in Southern cooking. There’s nothing better than fried chicken on the table for supper. You will love this delicious recipe for fried chicken. Use a whole cut-up chicken, or any pieces you like best. Enjoy!
- 4 Bone-in Chicken Breasts
- 6 Chicken Wings
- 4 cups Buttermilk
- 1 cup Franks Hot Sauce
- Canola Oil, For Frying
- 2 cups All-purpose Flour
- 3 Tablespoons Old Bay Seasoning
- ½ cups Cornstarch
- 1 Tablespoon Sea Salt, Plus More For Seasoning Chicken
- 1 Tablespoon Fresh Ground Pepper, Plus More For Seasoning Chicken And Buttermilk
The chicken begins with a wet buttermilk marinade followed by a dry batter and then the fry. Season your chicken with salt and pepper and lay them across a baking pan. Combine the buttermilk, hot sauce, and some more pepper together and pour evenly over the chicken. Cover and refrigerate for at least 3-6 hours.
Once you’re ready to cook your chicken, add the canola oil to a large pot, reaching a temperature of 325ºF. (I highly encourage getting a mini deep fryer if you find yourself in the kitchen often. They’re inexpensive and really easy to use.) In a separate dish, combine the flour, Old Bay Seasoning, corn starch, and salt and pepper. Coat each piece of chicken with the flour mixture, lightly shaking off the excess.
Working in batches, add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through. Drain the pieces on paper towels and serve immediately.
Source: Tasty Kitchen
Thanks so much Karen!! I am so grateful for you!!
If you’d like to see more of Karen’s amazing recipes, you can visit her at Where Flours Bloom!