Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 27 2016
4th of July Fried Chicken
6 chicken thighs
6 chicken drumsticks
2 tablespoons salt
1 quart cold water, to cover
1 egg, beaten
1 teaspoon chicken seasoning mix
3 cups all-purpose flour
2 tablespoons chicken seasoning mix (see note)
2 quarts vegetable oil for frying
Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.