I won’t lie: there’s been a national chain fast-food chicken restaurant commercial on lately that has me drooling.
I don’t eat fried food. I really don’t, but oh my goodness, this fried chicken looks good.
It’s a good thing that Brookshire’s has leg quarters on sale this week because they’re the perfect piece for frying up some nice, juicy chicken this week.
Every time I’ve had really outstanding fried chicken, the secret has been buttermilk. Soak the chicken pieces in buttermilk, and you’re almost guaranteed a beautiful finished product. It makes the chicken meat melt-in-your-mouth delicious.
The peanut oil is the key for frying. It gets hot enough to get a nice, crisp skin on the chicken without burning, while imparting an important part of the flavor profile.
Extra-Crispy, Spicy Fried Chicken
1/3 cup water
1 cup hot red pepper sauce
4 cups flour
2 tsp pepper
2 tsp paprika
3 tsp cayenne pepper
1 quart buttermilk
salt, pepper and garlic powder, to taste
1 to 2 1/2 lb chicken leg quarters
peanut oil, for frying
Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours or overnight.
In a large bowl, add eggs, water and red pepper sauce. Whisk until combined.
In a large gallon freezer bag, mix flour, pepper, paprika and cayenne.
Remove chicken from buttermilk and sprinkle lightly with salt, pepper and garlic powder.
Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking off excess flour. Dip each piece in the egg mixture and return to bag of flour. After all pieces of chicken have been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
Heat oil in deep fryer or deep pan to 350° F. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes or until golden brown, turning occasionally if oil does not completely cover chicken.
Nutritional Information: Calories Per Serving: 701, Calories from Fat: 236, Fat: 26 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 229 mg, Sodium: 2066 mg, Potassium: 409 mg, Carbohydrates: 74 g, Fiber: 3 g, Sugar: 8 g, Protein: 41 g.