SOUTHERN FRIED CHICKEN
Relevant Savon Product:
INGREDIENTS
-1 whole fryer chicken cut into 8 pieces
-3 1/2 tsp seasoned salt divided
-2 tsp freshly ground black pepper divided
-3 cups buttermilk divided
-3 cups all-purpose flour
-1/2 cup cornstarch
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp paprika
-3 large eggs
-1 tsp hot sauce
-Oil for frying (vegetable oil)
INSTRUCTIONS
1) Season chicken pieces on all sides with 1 tsp seasoned salt and 1/2 tsp black pepper. Place into an oblong baking dish and cover with 2 1/2 cups buttermilk. Turn to coat. Chill overnight, turning once.
2) 30 minutes before frying: Remove chicken from buttermilk, discard marinade. On a plate sift together the flour, cornstarch, 2 tsp seasoned salt, 1 tsp black pepper, garlic powder, onion powder and paprika.
3) In a large bowl whisk the eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk and hot sauce.
4) Dredge chicken pieces in flour, into egg wash then into flour again. Arrange on a baking sheet. Let stand for 30 minutes to bring to room temperature and set breading.
5) To fry: Preheat the oven to 200°F. Prepare a rimmed baking sheet with an oven safe baking rack. Set aside.
6) Fill a 12-inch cast iron skillet between 1/3 full with oil. Heat to 350°F. Carefully lower chicken pieces in oil. Fry dark meat and white meat separately.
7) Maintain oil temperature around 350°F. Fry chicken in batches cooking dark meat pieces and white meat separately. Cook for 10-15 minutes per side or until juices run clear and the internal temperature reaches 165°F. Turn carefully using tongs to avoid splatters.
8) Place fried pieces on rack and keep warm in oven between batches. Rest for 10 minutes before serving