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Crispy Southern Fried Chicken

Source of Recipe


From "The Loving Kitchen" by LeeAnn Rice



List of Ingredients



• 4 chicken legs
  
• 4 chicken thighs
  
• Salt and pepper for seasoning chicken
  
• 5 cups buttermilk
  
• 3 tsp salt, divided
  
• 3 tsp black pepper, divided
  
• 3 tsp cayenne pepper, divided
  
• 2 cups all-purpose flour
  
• 3 Tbsp cornstarch
  
• 1 tsp garlic powder
  
• 1 tsp Old Bay Seasoning
  
• 1 tsp paprika
  
• 1 tsp onion powder
  
• Peanut oil for frying
  






Instructions



1. Pat the chicken with paper towels to dry. Sprinkle with salt and pepper and place in a dish deep enough to hold chicken and buttermilk.
   
   
2. In a large bowl whisk together the buttermilk, 2 teaspoons of the salt, 2 teaspoons of the pepper, and 2 teaspoons of the cayenne. Pour the buttermilk mixture over the chicken. Cover and place in the refrigerator overnight. If the chicken is not completely submerged in the buttermilk you will need to turn the chicken at least once. Remove the chicken from the refrigerator 2½ hours before you are ready to fry.
   
   
3. Combine the flour, cornstarch, garlic powder, Old Bay, paprika, onion powder, and remaining 1 teaspoon of salt, pepper, and cayenne in a paper bag or in a shallow dish. Place a cooling rack over a baking sheet. Lift one piece of chicken out of the buttermilk and let the excess buttermilk drip off. Transfer to the flour mixture to coat completely, and then place on the rack. Repeat until all the chicken has been coated. Place the rack in the refrigerator, uncovered, for 2 hours. (It's okay if it sits longer.)
   Remove from the refrigerator 15 to 20 minutes before frying.
   
   
4. Preheat the oven to 250°F. Place a clean cooling rack over a baking dish and place it on the counter next to where you will fry the chicken. Fill a deep, heavy skillet with peanut oil, high enough to come halfway up the chicken when frying. Heat over medium-high heat until the oil is 350°F. (If you don't have a thermometer, take a pinch of flour and drop it into the oil. If it starts to sizzle and bubble around the edges, your oil is hot enough.)
   
   
5. Use tongs to carefully arrange the chicken pieces skin side down in the hot oil. Don't crowd them. You want space in between the pieces. You will probably need to fry in two batches. Fry for 8 minutes or until the chicken skin is deep golden. If the chicken browns too quickly, turn the heat down. Remove the chicken from the skillet and place it on the rack over the baking sheet. Place in the oven to keep warm while you fry the rest of the chicken.
   
   Makes 6 to 8 servings