- 1 Quart Buttermilk
- 1 Tsp. Tobasco Sauce
- 2 Tbs. Salt
- 2 Tbs. Black Pepper
- 2 Cups All-Purpose Flour
- 2 Tbs. Garlic Powder
- 2 Tbs. Paprika
- 1 Tbs. Onion Powder
- 1 Tsp. Cayenne Pepper
Everybody loves fried chicken, but everybody’s got their own “secret recipe”. Mine is certainly not a secret, but I do think it’s pretty good. This recipe is more of a method, as opposed to a recipe. A lot of the tips and suggestions I make can be incorporated into your existing method and recipe.
First things first. You can always deep fry the chicken, but I prefer a cast-iron skillet. If you don’t have one, get one. They are fairly inexpensive and come in pretty handy when frying fish or making cornbread, among other things.
You can use any part of the chicken with this recipe, but I like fried chicken wings. You get that little wing part, plus the drumette. The only thing you might need to adjust is the cooking time. It will definitely vary depending on the thickness of the part you use. Just make sure it is cooked to 165 degrees and you’ll be fine.
Now, on to the chicken.
Fried chicken needs to be planned ahead of time. The most important thing I think you can do for fried chicken is to soak it in buttermilk overnight. Place 8 chicken wings in an air tight container and cover them with buttermilk and 1 Tsp. of Tobasco. Give this a light shake to incorporate the Tobasco and make sure all the chicken is covered. Cover the container and store in the refrigerator overnight. This will make your chicken moist and juicy after it is fried.
The next day when you’re ready to make the chicken, drain off the buttermilk and shakes the excess off each piece. Sprinkle 1 Tbs. of salt and pepper on the chicken and toss them around to make sure each wings gets a nice amount of seasoning on it.
In a brown paper bag, mix together the 2 Cups of flour and the remaining seasoning and shake together to incorporate all the ingredients.
Heat some shortening in a cast-iron skillet. Use enough shortening so that it is about 3/4 in. deep. A good way to see if your grease is ready for frying is to stick the end of a wooden utensil in the pan, and if the oil bubbles around it, it’s ready.
Toss the chicken into the brown paper bag and shake for your life. Make sure each wing is covered. You should be able to fit 4 wings in the skillet at a time. Shake off the excess flour and add to the pan. Fry these for 5 minutes on each side to get a nice golden brown, crispy, flavorful chicken wing.
When you remove them from the skillet, transfer it to a paper towel lined plate or pan to cool for a moment before eating.
As I said, there are so many different ways you can do this, but if you take anything away from this recipe, start using buttermilk to “brine” your chicken the night before. It will make such a difference in the moistness of your chicken.