Categories: POULTRY

Ingredients

• 5 cups peanut oil
• 2 cups buttermilk
• 1 large egg
• 1 1/2 cups all-purpose flour
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/4 teaspoon baking soda
• 1/8 teaspoon cayenne pepper
• 1 whole chicken

Directions

1. Heat oil in a 12-inch stainless lidded skillet (cast iron, if desired) over medium heat to 350 degrees F on a deep fry thermometer. Oil should be 1 1/2 to 2 inches deep. heat oven to 200 degrees F.

2. In a medium bowl, whisk together buttermilk and egg. In a second bowl or shallow dish, combine flour, garlic salt, onion powder, black pepper, baking soda and cayenne.

3. Pat chicken dry. Coat a few of the chicken pieces with flour mixture. Dip in buttermilk mixture, allowing excess to drip back into the bowl. Return to flour mixture to coat. Place on a wire rack over a baking sheet while you coat remaining chicken pieces.

4. Carefully place 4 to 5 pieces of chicken in hot oil (don’t let pieces touch). Fry 4 minutes. Flip pieces over with tongs and fry 4 more minutes. Try to keep temperature around 350 degrees F; you will have to adjust heat under pan. Flip chicken one more time and cover pan. Cook 4 to 5 minutes or until pieces register 165 degrees F on an instant-read thermometer. Transfer to a baking pan fitted with a wire rack and keep warm in 200 degrees F oven. Repeat with all chicken pieces.

Email to a friend | Print this recipe | Back