Fried Chicken

Prep Time: less than a minute

Servings: 4

Uploaded by:
   Warren Prince

Author: Fine Cooking


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Ingredients   

Dip
1cupButtermilk
2eachEgg
Breading
4tablespoonRub From Recipe
2cupsFlour, Rice
4cupsFlour
Rub
1 3/4ounceSalt, Morton Kosher
1/4teaspoonThyme
1/2teaspoonPeppercorns, Black
1/2teaspoonPaprika
1/4teaspoonPepper, Redflakes
1/2teaspoonGarlic Powder
1/2eachBay Leaves
3/4teaspoonMustard Seed
3/4teaspoonCelery Seed
3/4teaspoonBasil, Dried

Instructions

1. 

Grind all of the rub ingredients in a spice grinder. Season each piece of chicken with 1/4 teaspoon of the rub. Place the chicken in a plastic bag and allow to marinate in the fridge for several hours.

2. 

Whisk together the flours and 4 tablespoons rub

3. 

Dip chicken into the dip, and then flour mixture. Shake excess off chicken parts and allow to sit for 15 minutes.

4. 

Heat oil to 340 F. Fry the chicken for a little less than 15 minutes or until internal temperature at thickest part is 165F. Make sure you don't crowd the pot of oil by adding too much chicken at once. You want to avoid the oil dropping in temperature.

5. 

Allow chicken to rest and drain over grate for about 5 minutes in a slightly warm oven.

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