Southern Fried Chicken

Ingredients

4 teaspoons salt, divided

One 4-pound whole chicken, backbone removed, chicken cut into 8 pieces

3 cups buttermilk

6 cups (about) grapeseed oil or canola oil, for deep frying

2 cups all purpose flour

1 1/2 tablespoons dry mustard

1 1/2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon freshly ground black pepper

3 large eggs

2 tablespoons water 

4 teaspoons salt, divided

One 2kg whole chicken, backbone removed, chicken cut into 8 pieces

3 cups buttermilk

6 cups (about) grapeseed oil or canola oil, for deep frying

2 cups plain flour

1 tablespoon mustard powder

1 tablespoon paprika

3 teaspoons garlic powder

3 teaspoons onion powder

1 teaspoon freshly ground black pepper

3 large eggs

1 1/2 tablespoons water 

Directions

PREP TIME
2
HRS
35
MINS
COOKING TIME
35
MINS
Serves
4
Make-Ahead:

The chicken can marinate for up to 1 day, covered and refrigerated.

Make-Ahead:

The chicken can marinate for up to 1 day, covered and refrigerated.

To marinate the chicken:

Massage 1 1/2 teaspoons of the salt into the chicken pieces. 

Combine the chicken pieces and buttermilk in a large bowl or large shallow dish, and turn the chicken pieces to ensure they are completely coated with the buttermilk. Cover with plastic and refrigerate for at least 2 hours and up to 1 day.

To fry the chicken:

Preheat the oven to 300°F.

Add enough oil to fill a large wok or large heavy sauté pan about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.

In a shallow dish, stir the flour, dry mustard, paprika, garlic powder, onion powder, pepper, and 2 teaspoons of salt to blend. In a medium bowl, whisk the eggs and water to blend.

Working with one chicken piece at a time, lift the chicken from the marinade, allowing any excess marinade to drip back into the dish, then dredge the chicken pieces in the flour mixture to coat completely. Dredge the flour-coated chicken pieces in the egg wash. Dredge the coated chicken in the flour mixture again to coat completely.

Working in 2 to 3 batches, carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes, turning as needed, until they are golden and almost cooked through. Using a skimmer, transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.

Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.

To marinate the chicken:

Massage 1 1/2 teaspoons of the salt into the chicken pieces. 

Combine the chicken pieces and buttermilk in a large bowl or large shallow dish, and turn the chicken pieces to ensure they are completely coated with the buttermilk. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day.

To fry the chicken:

Preheat the oven to 150°C.

Add enough oil to fill a large wok or large heavy sauté pan about halfway. Heat the oil over medium-high heat until it registers 180°C to 190°C on a deep-fry thermometer.

In a shallow dish, stir the flour, mustard powder, paprika, garlic powder, onion powder, pepper, and 2 teaspoons of salt to blend. In a medium bowl, whisk the eggs and water to blend.

Working with one chicken piece at a time, lift the chicken from the buttermilk, allowing any excess buttermilk to drip back into the dish, then dredge the chicken pieces in the flour mixture to coat completely. Dredge the flour-coated chicken pieces in the egg wash. Dredge the coated chicken in the flour mixture again to coat completely.

Working in 2 to 3 batches, carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes, turning as needed, until they are golden and almost cooked through. Using a slotted spoon, transfer the chicken pieces to a rack set on a baking tray to drain any excess oil.

Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.