Homestyle Fried Chicken

As a Southerner, one of the most timeless recipes is that of Fried Chicken. Of course, Church's Chicken, Popeyes, KFC and Bojangles all do a great job, but there is something special about fried chicken for dinner on Sundays after church. Fried chicken is one of the great comfort foods that can cure homesickness, bring back old family memories and much more. Every family in the South has a special way of frying chicken and I think there is no exact science when it comes to making it. Here's my recipe for Homestyle Fried Chicken. I hope you enjoy it!





Homestyle Fried Chicken

Prep Time: 15-25 minutes                                                   Cook Time: 30 minutes
Difficulty: Easy                                                                        Yield: 4 servings

Ingredients:

• 1 (1 to 2 1/2-pound) chicken, cut into pieces or about 8 to 10 individual chicken pieces
• 1 1/2 cup buttermilk
• 1/2  cup hot red pepper sauce  
• 2 cups flour (all-purpose or self-rising)
• 1/4 cornstarch
• 2 teaspoons black pepper
• 2 teaspoons Tony Chachere Creole Seasoning©
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon lemon-pepper seasoning
• Vegetable oil, for frying

Preparation Instructions:

The night before frying the chicken, carefully wash the chicken and remove any excess fat, skin or remaining feathers. Place chicken pieces in a medium sized bowl. Add the buttermilk and hot sauce to the bowl and make sure all the chicken is covered. Wrap bowl with aluminum foil or plastic wrap and store overnight in the refrigerator.

On the day that you are ready to fry the chicken, combine the flour, black pepper, Tony Chachere's seasoning, garlic and onion powders and lemon-pepper seasoning in a gallon size Ziploc bag. Place the chicken pieces in the Ziploc bag and then shake to coat them well in the flour mixture. You may need to do them 4 or 5 pieces at a time.

Heat the oil to 350° F in a deep heavy-bottom pot or cast-iron skillet. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat (thighs and drumsticks) about 13 to 14 minutes and white meat (wings and breasts) around 8 to 10 minutes. If using a thermometer, the internal cooking temperature of the chicken should be 165°F. Drain cooked chicken on several paper towels.

 http://amanaboutfood.blogspot.com

www.Facebook.com/AManAboutFood

www.Twitter.com/AManAboutFood

www.Pinterest.com/AManAboutFood