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    The Best Fried Chicken You'll Ever Eat

    Source of Recipe

    From "Country Cooking From a Redneck Kitchen" by Francine Bryson

    Recipe Introduction

    "My daddy made the best fried chicken in the world. His closely guarded secret? Season the chicken and then let it sit overnight in the fridge. The seasonings penetrate the bird and help keep it moist inside and crisp outside. Hot sauce is key here, but don't worry: Most of the heat will cook out leaving just this amazing flavor."

    List of Ingredients

    4 pounds bone-in skin-on chicken pieces
    Morton Season-All Seasoned Salt
    Salt and black pepper
    2 large eggs
    1 cups buttermilk
    cup hot sauce (or to taste; I use Texas Pete)
    2 cups all-purpose flour
    2 Tbsp cornstarch
    Peanut or vegetable oil, for deep-frying


    Season the chicken pieces on all sides with Season-All and salt and pepper. Put the chicken on a platter, cover, and refrigerate overnight.

    In a large bowl, whisk together the eggs, buttermilk, and hot sauce. Add the chicken pieces and let sit for 30 minutes, or until the chicken reaches room temperature.

    In a pie pan, mix together the flour, cornstarch, 2 tablespoons salt, and 2 teaspoons pepper.

    Pour oil to a depth of 4 inches in a large, heavy-bottomed pot and heat over medium-high heat to 340F. Test with a dash of flour - if the flour sizzles on contact, the oil is ready. Taking one piece of chicken at a time, dip it in the buttermilk, and then coat the chicken in the flour mixture, shaking off the excess.

    Fry the chicken in batches until golden brown, 6 to 8 minutes per side, so 12 to 16 minutes per piece. Dark meat takes longer to cook than white meat. In either case, don't dry out your chicken! Drain the chicken on paper towels or a flat brown paper bag. Serve hot or let cool and then refrigerate for a picnic.

    Serves 8




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