by Chef James
View
my 8 other recipes »
A&M's Testing Notes:
Expand CollapseChef James's Notes:
Expand
6
chicken leg quarters (leg and thigh separated)
Ask the
hotline about
this ingredient!
1 teaspoon
dried thyme
Ask the
hotline about
this ingredient!
1 teaspoon
dried marjoram
Ask the
hotline about
this ingredient!
2 teaspoons
onion powder
Ask the
hotline about
this ingredient!
2 teaspoons
garlic powder
Ask the
hotline about
this ingredient!
1.5 teaspoons
cayenne pepper
Ask the
hotline about
this ingredient!
3 tablespoons
salt
Ask the
hotline about
this ingredient!
1 tablespoon
black pepper
Ask the
hotline about
this ingredient!
1-2 quart
buttermilk
Ask the
hotline about
this ingredient!
4 tablespoons
vinegar-based hot sauce
Ask the
hotline about
this ingredient!
6 cups
all-purpose flour
Ask the
hotline about
this ingredient!
peanut or canola oil for frying
Ask the
hotline about
this ingredient!
In a medium bowl, mix all of the dry spices. Add chicken and toss until well coated. Let the mixture stand at room temp (if cooking within 4 hours) or refrigerated in a large bowl for one hour.
Ask the hotline about this step!Pour enough buttermilk over the chicken to cover completely and stir in the hot sauce. Leave on the countertop for one to three hours, or refrigerate up to 24 hr. Pour chicken legs into colander and allow excess buttermilk to drain.
Ask the hotline about this step!In a large bowl, mix the flour with salt and pepper to season well. One-by-one add the chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave them in the bowl with the excess flour while you wait on the oil.
Ask the hotline about this step!Fill a very large pot 4-6 inches deep with oil and heat to 325 degrees. Grab each piece of chicken and slap it back and forth between your hands a few times to knock off the excess flour before slipping it into the oil. As the legs go into the oil, the temperature will drop. Turn the flame to high to increase the temperature to 350 as the chicken cooks. Cook 12-18 minutes until golden brown and at least 160 degrees at the bone, Remove to a rack to drain and season immediately with salt. Cool a few minutes and serve.
Ask the hotline about this step!3.In a large bowl, mix the flour with salt and pepper to season well. One-by-one add the chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave them in the bowl with the excess flour while you wait on the oil.
In the above step is this the ONLY time salt and pepper should be added? In step 1 you say mix all of the dry ingredents then in step 3 you say mix with salt and pepper. Please let me know.
I just told KFC to suck it! I just made this and I will never buy fried chicken again. EVER.
Made this for me and the hubby this Memorial Day weekend as part of our "picnic" dinner....Recipe turned out awesome!!!! We really enjoyed it!!! When we make it again, will likely use less salt/no salt on the chicken with the rub. Chicken turned out very salty after frying. I mean, I know its fried chicken and its supposed to be salty, but I lean on the edge of always having things be shy of salt. Might even add a bit more hot sauce!
Buttermilk and hot sauce is a marinade, not a brine. A brine, by definition, has to include salt.
http://en.wikipedia.org/wiki/Brine
Brine (lat. saltus) is water saturated or nearly saturated with a salt (usually sodium chloride).
I know this does not affect the recipe, unless salt was left out of it. Accuracy is critical in every successful recipe and many other aspects of life.
Thank you for thoughts on this. However, Using a vinegar based hot sauce and cultured buttermilk (naturally containing sodium and sugar in the form of lactose) it does act as brine by creating osmotic movement from the liquid to the meat. Those same elements have the flavoring and tenderizing effect of marinade as well.
Thank you for thoughts on this. However, Using a vinegar based hot sauce and cultured buttermilk (naturally containing sodium and sugar in the form of lactose) it does act as brine by creating osmotic movement from the liquid to the meat. Those same elements have the flavoring and tenderizing effect of marinade as well.
Are we being just a bit anal here? Accuracy is only critical in horseshoes (and baking) - a bit more or less buttermilk might not be accurate, but it's hardly fatal. Loosen up, you might like it.
This is a great recipe for Southern Fried and works perfectly - thanks for all your hard work.
Most major brands of hot sauce DO contain salt. Tobasco, RedHot, etc.
I love this and thank you for sharing this recipe! There's really nothing like some good ol southern fried chicken! I hope you could also drop by www.foodista.com and share your wonderful recipe with us! Thanks!
I lived in New York for many years and loved eating at KFC...here in Sicily we don't have it and I really miss southern fried chicken...you can imagine how happy I was to find this recipe. Just today I bought some chicken pieces so now I know how to cook it! Francesca, Sicily
I lived in New York for many years and loved eating at KFC...here in Sicily we don't have it and I really miss southern fried chicken...you can imagine how happy I was to find this recipe. Just today I bought some chicken pieces so now I know how to cook it! Francesca, Sicily
I admire your love in perfecting this recipe. I will give it a try. Thank you for sharing your recipe.
Maria Teresa Jorge - Italy
Chef James... Excellent recipe!! I used your buttermilk recipe and marinated/brined the chicken with it overnight, and the cooking day (today) when I tryed to make the rub, I found out that I didn't have a couple of ingredients, but since I have already my own rub, also a very southern one, I used mine but following your instructions and the chicken was an absolute succes with my friends. Thanks for sharing!