I’m not talkin’ KFC, Popeye’s, Church’s, or whatever else other fast food chicken type restaurants there are. I am talking about the honest to goodness deep south southern fried chicken. And it is mighty tasty. I remember when I was a child, my mother would often make fried chicken on Sundays, after church. And it was the best thing EVER. I would watch her while she fried, and as she took the chicken out of the pan I would always break off pieces of the crust. I would also usually get my hand slapped. She always shallow fried hers. I deep fry mine. I think mine’s better, but don’t tell me mom I said that.
We had a fried chicken dinner party with the neighbors, and it was so much fun. It was especially fun because our Russian roommate Artem, had never had homemade fried chicken before. We also have a new friend from India, who had also never had it. They were used to fast food fried chicken. When it started cooking, Artem kept coming into the kitchen and touching his belly. He took a picture of his food, and then after 4 pieces of chicken, he said he’d never been so excited for a meal before. Folks, this is why I love cooking. I love to cook, because I like to know that someone has enjoyed their meal. So, here we go.
- 2 brown paper bags (optional)
- chicken, skin on, (thighs, legs, breasts)
- 2 cups flour, all purpose or self rising
- 1/8 tsp of baking soda (if using all purpose flour)
- 1-1.5 tsp pepper
- 3 eggs
- 1.5 cups hot sauce, optional (don’t worry, it will not make the chicken spicy, at least I don’t consider it spicy)
- 1/3 cup water
- buttermilk, enough to cover the chicken
- salt, to season chicken
- pepper, to season chicken
- garlic powder, to season chicken
- oil for frying, peanut or canola is suggested
- cookie sheet, and a cooking rack
- 2 tbsp garam masala powder (Indian version)
- 2 tbsp red chili powder (Indian version)
- 2 tbsp chaat masala (Indian version)
- 1 lemon cut in half (Indian version)
- chopped cilantro (Indian version)
In a large bowl, add the chicken. Pour enough buttermilk to cover the chicken, and then add 1 cup hot sauce. Give it a good stir. Let the chicken soak for a few hours. This is essential. Do not skip this step.
Get the flour ready. Using a brown paper bag makes this really easy. Add the flour and pepper (and baking soda if not using self rising flour) to the bag. Give it a good couple shakes to make sure the pepper gets incorporated. If you don’t have a paper bag, just use whatever you have handy.
Season the chicken with salt, pepper, and garlic powder. Don’t be shy, but don’t over season.
In a bowl, beat the eggs along with the water and remaining hot sauce.
Add chicken, a few pieces at a time to the bag of flour. Give it a couple of shakes and make sure the chicken is nicely coated.
In a large pot, add the oil. Don’t add it more than half way, you don’t want it to overflow when you add chicken. Heat the oil to 350. It REALLY helps to have a thermometer.
When the oil is hot, add chicken, a few pieces at a time. Don’t overcrowd. Make sure the oil stays at a steady temperature. For legs and thighs, it takes around 13-15 minutes. For breasts, cooking time is around 8-10 minutes. Chicken is ready when juices run clear.
Yum yum yum yum yum, delicioso.