Art Smith's Fried Chicken
About This Recipe
|This recipe appears in:||What's the Secret to Great Fried Chicken?|
- For the buttermilk brine:
- 1 to 1/2 pound chicken, cut into 8 pieces
- 1/2 cup kosher salt
- 1/2 gallon water
- 1 quart buttermilk
- For the "dredge":
- 3 cups of White Lilly Self-Rising Flour
- 1 cup of pulverized corn flakes
- 1 tablespoon of black pepper
- 1 teaspoon of hot red pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
Dissolve the kosher salt in water, and submerge chicken pieces and brine overnight or at least 4 hours in refrigerator. Remove from brine and soak in buttermilk, overnight or at least 4 hours.
Place dry ingredients in bowl and mix and sift ingredients well, remember to that self-rising flour has salt, so "do not add salt."
Remove chicken from refrigerator add 6 beaten eggs to the chicken buttermilk mixture. My friend Paula Deen, loves to add hot sauce to her wet mixture, which adds more spiciness to the chicken.
In a fry pan, about 8 inches in depth, pour about 3 inches of good peanut oil, grape seed oil, or canola oil. Using a thermometer, heat oil to 335 °F.
Starting with dark meat, thighs and drumsticks, remove and shake excess buttermilk egg mixture off, coat in dredge. You can also dip twice for a thicker crust.
Carefully add to hot oil, and not overcrowding, add pieces and cook 8 minutes per side or until brown.