Hoosier Fried Chicken

Total Time:
1 hr
Prep:
30 min
Inactive:
2 min
Cook:
28 min

Yield:
25 to 30 servings
Level:
Intermediate

Ingredients
  • 10 pounds cut up chicken pieces
  • 1/2 cup seasoned salt
  • 1/3 cup ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1/2 cup garlic powder
  • 1/2 cup onion powder
  • 5 eggs
  • 1/2 cup buttermilk
  • 3 tablespoons water
  • 5 pounds flour, seasoned
  • Canola oil, for frying
Directions
  • Mix seasoned salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in a mixing bowl to create a dry rub. Heavily coat chicken with dry rub mixture. Place in refrigerator for 2 to 3 hours.

  • Preheat a large pot of canola oil to 350 degrees F.

  • Mix eggs, buttermilk, and water in mixing bowl. Dip chicken pieces in egg wash. Put chicken pieces in a brown paper bag with seasoned flour and shake, ensuring all chicken is coated thoroughly. Set aside.

  • Fry until golden brown and crisp. Dark meat requires approximately 13 to 14 minutes, per side; white meat approximately 8 to10 minutes per side.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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