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Fried Chicken

Author
JWU College of Culinary Arts

Minimum internal temperature 165°F

Yield
10 servings

Serving Size
¼ chicken

Recipe ID
C00973

Ingredients
US standard
Metric
Chicken, whole fryers
3 each
3 each
Salt
To taste
To taste
Pepper
To taste
To taste
Flour
As needed to dredge
As needed to dredge
Southern Fried Marinade
Buttermilk
12 ounces
355 milliliters
Tabasco sauce
2 ½ ounces
75 milliliters
Garlic cloves, peeled, smashed, minced
3 each
3 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat deep fat fryer to 350°F (177°C).
  3. Preheat oven to 350°F (177°C).
  4. Portion each chicken into 8 pieces, as demonstrated.
  5. For Southern Fried Marinade: Mix buttermilk, Tabasco sauce and garlic together in a large bowl.
  6. Season chicken parts lightly with salt and pepper. If desired place chicken in Southern Fried Marinade for 30 minutes.
  7. Dredge chicken in flour, shake off the excess, and place four pieces in deep-fryer basket.
  8. Lower basket into the deep fat and fry the chicken until golden brown.
  9. Drain the chicken well and transfer to a wire rack set in a sheet pan. Continue in the same manner with the rest of the chicken until all are fried and in the oven.
  10. Place chicken in the oven to complete the cooking process, finishing with an internal temperature of 165°F (74°C).
  11. Reserve for service, holding at a minimum temperature of 135°F (57°C).