Fried Chicken
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1088
- Total Fat
- 81
- Saturated Fat
- 18
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 46
- Cholesterol
- 244
- Sodium
- 1333
- Total: 2 hr 45 min (includes marinating time)
- Active: 35 min
Ingredients
1 fryer chicken, cut into 10 pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1/2 cup hot sauce
1/2 cup buttermilk
3 large eggs
Peanut oil, for frying
2 1/2 cups self-rising flour
Directions
Special equipment:
a deep-frying thermometer- Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
- Cover and marinate, refrigerated, at least 2 hours and up to 4.
- In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.
- Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
- Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.