Email to Cat      

Sunday Fried Chicken

Source of Recipe

From "Easy Comfort Food" by Louise Davidson


Recipe Introduction

"You don't have to wait for Sunday dinner or a weekend picnic to enjoy this favorite. If you do have a little extra time, soak the chicken in buttermilk overnight for extra tender and juicy fried chicken the next day."

List of Ingredients

â—¦ 1 (3- to 4-pound) fryer chicken, cut into pieces
â—¦ 1 ½ cups buttermilk (optional)
â—¦ 2 cups all-purpose flour, divided
â—¦ 1 tablespoon paprika
â—¦ 1 tablespoon garlic powder
â—¦ ½ teaspoon thyme
â—¦ Salt and pepper to taste
â—¦ 2 eggs
â—¦ 1 ½ cups water
â—¦ 2 cups vegetable oil, for frying


Recipe

If desired, place the cut-up fryer chicken in a baking dish and cover with buttermilk. Coat evenly, cover and refrigerate overnight. Otherwise, proceed directly to Step 2.

In a medium bowl, combine 1 cup of the flour with the paprika, garlic powder, thyme, and salt and pepper to taste. In another bowl, whisk the eggs. Add the water and slowly whisk in the remaining flour until a consistent batter forms.

Heat the oil in a large, deep skillet to about 375° F as measured on a food-grade thermometer. If your skillet is extra-large or deep, you may need to add more oil to make sure that each piece of chicken is submerged at least halfway.

While the oil is heating, dip each piece of chicken in the batter to coat evenly on all sides. Next, dredge it through the flour mixture. For an extra crispy coating, repeat the process.

Place the chicken in the skillet, working in batches to give each piece at least an inch of space around it for even cooking. Cook for 7 to 8 minutes on each side, until golden brown, crispy, and cooked through.

Serves 8
Prep Time: 15 minutes | Cooking Time: 15 minutes