Hoosier Fried Chicken
- 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
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.
Recipe courtesy of Maryann Casse