Fried Chicken
Prep Time 1 day d 30 minutes mins
Cook Time 20 minutes mins
Total Time 1 day d 50 minutes mins
Course Main Course
Cuisine American
- 3 cups whole buttermilk
- 3 tablespoons hot sauce divided
- 2 lbs boneless skinless chicken breasts
- 3 large eggs
- 1/3 cup water
- 4 cups all-purpose flour
- 2 1/2 tbsp salt
- 3 tsp cayenne pepper
- 2 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 4 cups peanut oil
Pound chicken breasts flat and cut into large pieces (i.e., chicken fingers/tenders)
Add cut chicken to large zipper storage bag
Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl
Pour buttermilk mixture over chicken pieces, massaging chicken to coat thoroughly
Refrigerate chicken in mixture overnight
Whisk together eggs, water, and 1 tablespoon hot sauce in a medium bowl
Stir together flour, salt, cayenne pepper, freshly ground black pepper, smoked paprika, and garlic powder in a large bowl
Pour oil to a depth of 2 1/2 inches in a large Dutch oven or deep skillet and heat to 325°F over medium-high heat
Remove chicken from buttermilk mixture and discard mixture
Dredge chicken pieces in flour mixture, shake off excess flour, dip chicken pieces in egg mixture, and dredge again in flour mixture, shaking off excess flour
Add chicken to hot oil, 6-8 pieces at a time, and fry until golden brown and cooked through, approximately 8-10 minutes. Adjust heat as needed to maintain an oil temperature of 325°F
Allow cooked chicken pieces to drain on paper towels and repeat as needed with remaining chicken pieces.
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