This recipe has been collected over the years and made into my own style, I made homemade buttermilk as well.
4 chicken pieces of your choice
Buttermilk:
1 ½ cup of milk
1 ¼ tablespoon of lemon juice
Marinade:
Buttermilk
2 oz of hot sauce of choice
½ tsp Cayenne Pepper
½ tsp Paprika
Seasoning Mix:
1 tsp onion powder
2 tsp Cayenne Pepper
2 tsp Chili Powder
1 tbs Paprika
½ tsp Cinnamon
1 tbs Seasoning Salt
1 tbs Ground Black Pepper
Crisco oil to cook
Breading:
2 cups of flour
seasoning mix
3 eggs beaten
Things you need:
Measuring Cups
Measuring Spoons
Tongs
Medium frying pan
Cutting board or rack
Oven safe tray
Containers for storage
Preheat oven to 400 degrees. The night before mix the milk and lemon juice, set aside for 10 minutes until it curds. Once the buttermilk is ready pour into small mixing bowl with cayenne pepper, paprika and hot sauce. Mix together and pour over chicken pieces, cover container with foil if there is not a lid that goes with it. After marinating chicken overnight mix together flour and seasoning mix in one container and beat eggs in another container. Take chicken out of the marinade coat chicken pieces in flour, coat in eggs then back into the flour. Let chicken rest for 10 minutes. While chicken is resting heat oil to 375 degrees, make sure not to crowd the pan and fry in batches if needed. Fry chicken until skin is golden brown, after frying place chicken on paper towels to drain. If chicken has reached 165 degrees internally place into 400 degree oven until the chicken reaches that temperature. Enjoy!
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