Fried chicken

8 servings

Ingredients

• 3 to 4 pounds (1.5 kg) chicken cut into 10 pieces
• 3 tsp salt (2 + 1)
• 1 1/2 tsp pepper (1 + 1/2)
• 1/2 tsp cayenne pepper
• 3 tsp garlic powder (1 + 2)
• 6 dashes Tabasco
• 1 cup buttermilk
• 2 eggs
• 3 cups shortening
• 3 cups flour

Recipe

1. Place the chicken pieces in a mixing bowl and sprinkle on: 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne, 1 tsp garlic powder, and hot sauce. Coat evenly. Cover with plastic wrap, marinate i the fridge for 1 hour, up to 24 hours.
2. Beat the eggs and stir the buttermilk. Pour over the chicken and coat evenly.
3. Heat the shortening in a large pan/pot to 350 °F = 180 °C. Don’t let oil smoke.
4. Combine the flour with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp garlic powder. 
5. Remove the chicken from the buttermilk, remove excess liquid, and place with flour. Coat evenly.
6. Cook in oil: large pieces 9 minutes per side, small pieces 7 minutes per side. Don’t let them get too dark. Remove to paper towels.
7. If internal temperature is below 160 °F (70 °C), place in an oven at 300 °F (150 °C) to finish cooking.

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from howtofeedaloon