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Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 6 |
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I know most of us don't fry chicken much anymore, due to time & health reasons, but for that once a year do it the old fashioned way - this is perfect. Takes some time & prep, but so definitely worth it. You won't be sorry! Ingredients:
1 egg |
1 cup buttermilk |
1 whole chicken, cut in pieces |
1 1/2 cups flour |
1 tablespoon salt |
1 teaspoon celery seed |
1/2 teaspoon pepper |
3 cups oil |
Directions:
1. Whisk the egg & buttermilk together & submerge chicken pieces. Cover & refrigerate overnight (minimally 6 hrs.).
2. When ready to fry chicken: Mix flour, salt, celery seed & pepper in a shallow dish. Heat 2 - 3 inches of oil in a deep skillet to 350 to 365 degrees F (medium high heat).
3. While oil heats, remove chicken a piece at a time from the milk. Let excess drip off. Coat chicken evenly with flour & place on wire rack or wax paper for a few minutes.
4. When oil is hot, give 4 pieces of chicken a second coating of flour and carefully lower into skillet. Handle with slotted spoon, as tongs can break the crust, turning occasionally.
5. When golden brown & cooked through (approx 8 - 12 min for breasts & wings & 10 - 12 minutes for legs & thighs), carefully remove to plate with papertowel on it or a rack. (You may want to hold in a preheated 250 degree F oven to keep warm while you do the rest of the chicken.).
6. Prep time includes refrigeration time for chicken.
7. Recipe is easily increased.
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