Spicy Buttermilk Fried Chicken
Serves 835 mins prep55 mins cook
Chicken brined in buttermilk and hot sauce, then dredged in a spicy egg wash and a spicy flour mixture and fried to perfection.
0 servings
What you need
tbsp ground mustard
tbsp ground turmeric
tbsp cayenne
tbsp paprika
tsp baking soda
cup cornstarch
cup hot sauce
tbsp poultry seasoning
Instructions
Place your chicken pieces in a large bowl and season with poultry seasoning. Pour in the Texas Pete, followed by enough buttermilk to cover. Stir to combine and refrigerate for at least an hour, but no more than 12. Remove chicken from fridge and drain off brine. Arrange chicken pieces on a wire rack over a baking sheet and use paper towels or a clean kitchen towel to pat the skin dry on both sides. Tent loosely with foil and place back in the fridge for at least an hour. Make your seasoned flour by whisking together those ingredients in a large bowl. Make your egg wash in a separate bowl. Lightly coat in flour, then dip in egg wash. Let the excess drip off before returning back to flour. Cover with flour and press into the skin to adhere. After all the chicken is coated, set aside to rest for about 1/2 an hour. Pour oil into a deep dutch oven, until it comes up the sides just less than halfway. Preheat over medium-high to 360℉. When the oil is ready, add your chicken in a single layer, only a few pieces at a time. Monitor the oil temperature: it should stay at around 315℉ while frying. When the chicken has begun to brown, turn it over, and allow to continue cooking. A rough estimate for how long it will take to fry is about 15-20 minutes for each batch, but it varies greatly. When the chicken has reached just over 160℉ internally, remove to a clean wire rack over a baking sheet to drain. Keep warm in a 200℉ oven until ready to serve. Drizzle with warm honey, if you’re into that kinda thing.View original recipe