In my house, my grandmother did all the cooking while my mother and father were at work. She would cook two kinds of meats a day and one of them was her fried chicken.
Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it’s lick your fingers good .
Ingredients
- 1/2 cbuttermilk
- 1egg, beaten
- 1 cflour or Panko bread crumbs
- 2 tspgarlic salt
- 1 tsppaprika
- 1 tspground black pepper
- 1/4 tsppoultry seasoning
- 1( 4 -5 pound ) chicken cut up
- 3 cvegetable oil
- 1/2 stickbutter
- 2 qtcold water
- 1/2 cKosher salt
How to Make Texas Fried Chicken
- To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
- Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
- Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
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