Fried Chicken

Recipe courtesy Chuck Hughes
Show: Road Trip with G. Garvin Episode: Atlanta
TOTAL TIME: 1 hr 25 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: 4 servings of 2 pieces
LEVEL: Intermediate

ingredients

  • 4 tablespoons kosher salt
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons ground cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
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Directions

Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside.

Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.

Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Cook's Note: You can also let the chicken marinate longer, even overnight.

Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)

Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.

To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degree F oven, until they are fully cooked.

Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil.

Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.

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Newest Ratings and Reviews

Read all 12 reviews

  • on September 29, 2013

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    i had people over and i made this fried chicken
    till now they ask me how i did and if they can get recipe
    i told them but when i do it again they come to eat with me
    thanks chuck

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  • on July 09, 2013

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    Hmmm - Hmmmm Good!

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  • on February 27, 2013

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    I made this Fried Chicken today and my husband loved it. I used half of the salt and I did four drumsticks with the skin on and four boneless skinless thighs. My husband loved the drumsticks and for the rest if us who do not eat the skin, the thighs were just as good. The flavor is great with just enough of heat. Nice and crispy! I just need to master the frying part. I did need to put it in the oven for 20 mins. to finish cooking. I will be making this one again! Thanks for sharing!

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