Buttermilk Bathed Fried Chicken
Yield: 6 legs and 6 thighs
- As Needed Mel-Fry® Frying Oil
- 3 Tbsp. salt
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1½ tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 6 chicken leg quarters (leg and thigh separated)
- 1–2 quarts buttermilk
- 4 Tbsp. vinegar-based hot sauce
- 6 cups all-purpose flour
- In a medium bowl, mix salt, onion powder, garlic powder, cayenne, thyme and marjoram. Add chicken and toss until well-coated. Let mixture stand refrigerated for 1 hour.
- Pour enough buttermilk over the chicken to cover completely, and stir in hot sauce. Refrigerate up to 24 hours.
- Pour chicken legs into a colander to allow excess butter milk to drain. In a large bowl, mix flour with salt and pepper to season to taste. One by one, add chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave chicken in bowl with excess flour until oil reaches frying temperature.
- Fill fryer to appropriate level and set temperature to 325ºF.
- As chicken pieces are added to the oil, the temperature will drop. When all pieces have been added, increase the oil temperature to 350ºF. Cook 12–18 minutes until golden brown and to an internal temperature of at least 160ºF.
- Remove to a rack to drain, and season immediately with salt. Cool a few minutes and serve.