Categories: Chicken
Ingredients
- 1 qt. buttermilk
- 1/4 cup hot sauce
- 3 tbsp. minced garlic
- 2 tsp celery salt
- Salt and black pepper
- 3 1/2 to 4 lb. chicken, cut into 8 serving pieces
- 4 cups all-purpose flour
- 4 large eggs
- 1/2 cup milk
- Vegetable oil, for frying
- Pepper Jelly Drizzle (see recipe)
Directions
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In a large bowl, whisk together the buttermilk, hot sauce, garlic, celery salt, 2 tsp salt and 1 tbsp. pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight.
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Remove the chicken from the fridge and let come to room temp, about 1 hour. Remove it from the marinade; discard the marinade.
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In another large bowl, whisk together the flour, 5 tsp salt, and 4 tsp pepper. In a medium bowl, whisk the eggs, milk, and 1 tsp salt to combine. Working with one piece of chicken at a time, dredge the thicken completely in the flour, shaking to remove any excess, then dip it in the egg wash, allowing an extra to drip off, then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Allow it to sit on the rack for 20-30 minutes—this will help “set” the crust.
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Heat 1 1/2 to 2 inches of oil in a large cast iron skillet with high sides or Dutch oven to 325. Working in batches, fry the chicken, turning it occasionally to promote even browning, until golden brown and crispy on all sides and cooked all the way through, 15-20 minutes. Wings and breasts will cook more quickly than the drumsticks and thighs. Transfer to a wire rack to drain, and let cool briefly before serving with Pepper Jelly Drizzle.