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Reunion Fried Chicken

Source of Recipe


From "Callie's Biscuits and Southern Traditions" by Carrie Morrey



List of Ingredients



• Chicken:
  
• One whole 3- to 3½-pound chicken
  
• Kosher salt and freshly ground black pepper
  
• .
  
• Marinade:
  
• 3 cups buttermilk
  
• 2 Tbsp light brown sugar
  
• 2 Tbsp kosher salt
  
• 2 Tbsp paprika
  
• 1 tsp cayenne pepper
  
• 1 tsp ground cinnamon
  
• .
  
• Seasoned Flour:
  
• 2 cups all-purpose flour
  
• 1 Tbsp kosher salt
  
• 1 tsp paprika
  
• ½ tsp cayenne pepper
  
• ½ tsp ground cinnamon, or more to taste
  
• .
  
• 4 large eggs
  
• Vegetable oil, for frying
  






Instructions



1. Cut the chicken into 10 pieces; two legs, two thighs, two wings, and two breast halves, each cut in half. Season the chicken pieces with salt and pepper and place in a large resealable plastic bag.
   
   
2. Make the marinade:
   Combine all the ingredients. Pour over the chicken and seal the bag. Refrigerate for 4 hours or overnight.
   
   
3. Make the seasoned flour:
   Combine all the ingredients in a bowl. Beat the eggs in a second bowl. Set up one cooling rack over a piece of waxed paper and a second rack over a baking sheet.
   
   
4. Drain the chicken and discard the marinade. One at a time, dredge the chicken pieces in the flour, then dip to coat with the eggs, then coat with the flour again. Place the pieces on the rack and allow to set for about 10 minutes.
   
   
5. Pour oil into a cast-iron skillet to a depth of ½-inch and heat the oil to 365°F on high heat. you want to fry at 350°F, but the temperature will go down when you add the pieces of chicken, so get it a little higher to start. Fry the chicken pieces, dark meat first, skin side down first, about 8 minutes per side, or until the meat reaches an internal temperature of 165°F. Remove to the clean rack and continue frying until all the chicken is cooked.
   
   Makes 4 servings.