Updated: Aug 13
Fried chicken is a Southern classic. Do you cook it in a pan or in a deep fryer. This week, I am sharing with you a recipe for both. Yes, it is better to have different recipes for the vessel you fry it in.
3-4 pound fryer, cut into 8 pieces
1 quart buttermilk
1/4 cup hot sauce
2 tablespoons Creole seasoning
2 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons smoked paprika
1 tablespoon nutmeg
1 tablespoon onion powder
1 tablespoon garlic powder
Remove excess fat from chicken pieces and place in a large bowl or container with fitted lid. Add buttermilk to cover, mix in hot sauce and Creole seasoning, cover and let sit in place in refrigerator 2 hours or overnight.
Beat eggs in a large bowl until pale yellow. Set aside. In a separate bowl, mix remaining dry ingredients. Remove chicken from refrigerator. Dip in eggs; dredge each piece in flour mixture, dusting off excess. Set aside on a plate until all pieces are coated.
In a large cast-iron pot with a fitted lid, add peanut oil until it reaches 1/2-inch in depth. Heat oil over medium-high heat until a pinch of flour tossed in the pot sizzles (the oil temperature should be between 350℉ and 375℉).
Add chicken pieces to pot, but do not overcrowd. Reduce heat to medium, cover pot, ad cook 5 to 7 minutes. Turn chicken pieces, cover, and cook an additional 5 to 7 minutes. Remove lid and let the pieces cook 5 minutes more until golden brown.
If necessary, cook chicken in batches and keep warm in a 300℉ oven until all chicken has been fried.
Place cooked chicken pieces on paper towels to drain, Serve hot
Good Cooking, Good Eating and Good Living!!