Posted by CHEF on 2/13/2014 to Cooking Tips
For this recipe, you'll need:
1 whole chicken, cut into pieces
5 cups water
2 cups sea salt
1 cup Worcestershire sauce
1 1/2 cups buttermilk
2 tablespoons hot sauce
2 cups all-purpose flour
salt and pepper to taste
paprika, garlic powder, onion powder, mustard powder to taste
2 quarts vegetable or canola oil for frying
Skin the chicken pieces if you'd like. Soak the chicken in a combination of water, salt and Worcestershire sauce. You can keep the chicken in the brine mixture anywhere from 2 hours to overnight. The saltwater tenderizes the meat and gives it an especially savory flavor.
Pour the flour in a large plastic bag and add the dry seasonings to the flour.
Add a few drops of hot sauce to the buttermilk and stir vigorously with a Thunder Group White Solid Spoon.
Dip the chicken pieces in the buttermilk before putting them in the bag with the flour. Close the plastic bag tightly and shake it to evenly coat the chicken.
Take the floured chicken from the bag and place it on a cookie sheet. Cover the meat in with waxed paper for a few minutes so the coating will set properly.
Fill a skillet at least halfway with oil. Set the skillet on high heat--the oil should be very hot. Drop the chicken pieces into the skillet and turn the meat until all sides are golden brown.
Turn the skillet down to low heat, cover the skillet and continue cooking the chicken for about half an hour. Then, remove the cover and cook for about 5 more minutes to give the chicken a crispy coating.
Remove the chicken from the skillet with Vollrath stainless steel tongs and place the pieces on paper towels to absorb some of the oil.
Allow the chicken to cool for about 10 minutes before serving it with your favorite sides like mashed potatoes or baked beans. Enjoy!