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Texas-Style Fried Chicken

Yields
4 servings

Deep-fried chicken, including thighs, wings, legs and breasts, coated in a tasty batter.

Equipment needed: Deep fryer.

Courtesy of Nick Hodge of Icehouse

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ingredients

Chicken Sauce (All ingredients

red wine vinegar
honey
hot sauce (Tabasco-style)

Fried Chicken

1
chicken, cut into 8 pieces (wings, thighs, breasts, legs)
8.5
cup buttermilk
6
cup flour
2
tbsp garlic powder
2
tbsp onion powder
2
tbsp chili powder
1
tsp cayenne
salt and pepper
canola oil for frying
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directions

Step 1

Mix all ingredients together.

Step 2

Place chicken and buttermilk in a large sealable plastic bag or plastic container with a lid, and leave in the fridge overnight or a minimum of 4 hours.

Step 3

Pre-heat a deep fryer with canola oil to 290 deg Fahrenheit, or, using a thermometer, carefully heat about 1-inch of canola oil in an iron skillet to reach 290 degrees Fahrenheit.

Step 4

Mix all of the dry ingredients in a large bowl or square container to make a “dry station”.

Step 5

Place the buttermilk soaked chicken or “wet station” next to the “dry station”.

Step 6

Working with one dry hand and one wet hand, place the chicken in the dry station and coat with seasoned flour.

Step 7

Using your dry hand, transfer the battered chicken pieces back to the buttermilk. Repeat process once more, and then remove the double-battered chicken to a clean tray.

Step 8

Carefully fry the chicken in canola oil for 12 minutes or 6 minutes on each side if using an iron skillet.

Step 9

Coat with Chicken Sauce, and serve.

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