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Good Ole Fried Chicken

Good-ole-fried-chicken-scaled

Prep Time: 2 hours 20 minutes

Bake Time: 20 minutes

Total Time: 2 hours 40 minutes

Yield: 8 pieces

Good-ole-fried-chicken-scaled

Ingredients

  • 3 1/2 lb whole chicken, cut into 8 pieces
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • Crisco® Pure Vegetable Oil
  • 2 tsp. seasoned salt
  • 1 tsp. Spice Islands® Garlic Powder
  • 1/2  tsp. Spice Islands® Black Pepper
  • 1 C. Clabber Girl® Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1-3/4 C. water

Directions

  1. Place chicken in a large zip-top plastic freezer bag.
  2. Add buttermilk and hot sauce; seal and refrigerate 2 hours.
  3. Remove chicken from buttermilk mixture; lay flat on baking sheet.
  4. Heat 1″ deep oil to 350° F in a large skillet.
  5. Combine salt, garlic powder and pepper. Sprinkle chicken with seasonings: set aside.
  6. In a large but shallow dish (such as a 13 x 9-inch pan) combine corn starch, flour, baking powder and water; mixing well to make a batter.
  7. Dip chicken into batter; a few pieces at a time being careful to allow excess to drip off.
  8. Using tongs, slowly place chicken into hot oil. Cook in small batches, turning frequently 15-20 minutes or until evenly browned and done.
  9. Chicken should reach 165-170° F. using a meat thermometer. Drain on wire rack over paper towels.

Good Ole Fried Chicken

Good-ole-fried-chicken-scaled

Prep Time: 2 hours 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours 40 minutes

Yield: 8 pieces

Ingredients

  • 3 1/2 lb whole chicken, cut into 8 pieces
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • Crisco® Pure Vegetable Oil
  • 2 tsp. seasoned salt
  • 1 tsp. Spice Islands® Garlic Powder
  • 1/2  tsp. Spice Islands® Black Pepper
  • 1 C. Clabber Girl® Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • 1-3/4 C. water

Directions

  1. Place chicken in a large zip-top plastic freezer bag.
  2. Add buttermilk and hot sauce; seal and refrigerate 2 hours.
  3. Remove chicken from buttermilk mixture; lay flat on baking sheet.
  4. Heat 1″ deep oil to 350° F in a large skillet.
  5. Combine salt, garlic powder and pepper. Sprinkle chicken with seasonings: set aside.
  6. In a large but shallow dish (such as a 13 x 9-inch pan) combine corn starch, flour, baking powder and water; mixing well to make a batter.
  7. Dip chicken into batter; a few pieces at a time being careful to allow excess to drip off.
  8. Using tongs, slowly place chicken into hot oil. Cook in small batches, turning frequently 15-20 minutes or until evenly browned and done.
  9. Chicken should reach 165-170° F. using a meat thermometer. Drain on wire rack over paper towels.