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Author Notes: My favorite Fried Chicken- EVER!!! - Stefano Coppola
- 1 broiler/fryer chicken, cut into 8 pieces
- 1 quart buttermilk
- 1 tablespoon garlic powder
- 1 1/2 tablespoon onion powder
- 2 tablespoons paprika
- 1/4 cup hot sauce, Louisiana style
- 1 teaspoon cayenne
- flour, for dredging
- peanut oil, for frying
- 1 tablespoon Good quality bacon fat
- 1 large cast-iron skillet, at least 12in.
- 1 fry/candy thermometer
- Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
- Make a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
- Heat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
- Remove chicken from marinade, season with rub.
- Dredge in flour.
- Fry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
- Drain on brown papper bags or paper towels. Serve with honey.