Haven’t made fried chicken? Try this. The seasonings and technique in Chef Skylar Bush’s Alabama Fried Chicken make it exceptional. The use of cornstarch (with the flour) keeps the breading light and super crispy when fried. The numerous seasonings add flavor beyond the oil. The double dipping makes the breading thick and substantial. Skylar uses legs and thighs, which keeps the meat moist, but of course you can use breasts, too. While most of us don’t fry much anymore, we recommend giving it a go. You won’t be disappointed.
1. Combine buttermilk and hot sauce. Season chicken with half of salt and pepper and add remaining to buttermilk mixture. Combine chicken and buttermilk and marinate for at least 1 hour and up to 24 hours.
2. Remove chicken and pat dry. Reserve marinade. Combine eggs with 1 1⁄2 cups marinade, set aside. In a large bowl, combine flour, cornstarch and spices. Divide between two bowls.
3. Dredge chicken in flour mixture, coating well. Dip in egg mixture, then in second flour mixture again, coating well. (The process is flour, egg, flour…in that order.) Set each piece aside after breading for about 20 minutes. The chicken should be tacky and gummy which ensures a crispy fry.
4. Pour up to 1-inch oil in a cast iron or Dutch oven. Heat oil to 375 F. (If a piece of breading fries and bubbles when you toss it in, the oil is ready). Gently add chicken to hot oil and fry for 6 minutes on each side or until golden brown.
5. Finish in a 375 F oven until internal temperature reaches 160 F, about 15–20 minutes.
6. Let rest for 10 minutes and enjoy.
This recipe serves 12. Cut in half for 6.
share this:
