EASY SOUTHERN FRIED CHICKEN

MEATS & MAINS
Written By CHARMAINE ZILINSKI

My Southern Fried Chicken is everything you it should be. Crispy and golden on the outside, juicy and flavorful on the inside, and everyone will be reaching for seconds, thirds, etc.

My secret is Frank’s RedHot sauce. Don’t worry!  It doesn’t make it spicy. It just helps tenderize the meat, and adds a depth of flavour you can’t quite put your finger on, and helps create a gorgeous, crispy coating. You will not taste hot sauce. You will just taste insanely delicious fried chicken.

I like to serve it up with mashed potatoes, gravy, southern green beans and corn fritters to make a true Southern comfort food dinner. And it’s just as good or even better straight from the fridge the next day.

INGREDIENTS:

3 eggs

1/3 water

3/4 cup Frank's hot sauce (does NOT make the chicken spicy)

2 cups flour

3 tsp baking powder

1 1/4 tsp salt

1 tsp pepper

1/4 tsp paprika

1/2 tsp onion powder

1 chicken cut into 10 pieces (1 1/2 - 2 lbs)

Oil for frying

Seasoning for Chicken

3 tsp Her Copper Kitchen’s Signature House seasoning

OR

1 tsp each of Salt, Black pepper, Garlic powder

DIRECTIONS

  1. In a large bowl, beat the eggs and water together. Stir in the Frank’s RedHot sauce and set aside.

  2. In a separate bowl, whisk together the flour, baking powder, salt, and pepper.

  3. Season the chicken pieces generously with salt, black pepper, and garlic powder.

  4. Dip each piece of chicken into the egg mixture, making sure it is fully coated, then dredge well in the flour mixture, pressing the flour onto the chicken to help it adhere.

  5. Place the coated chicken in a single layer on a wax paper lined tray and let it rest for 10 to 15 minutes. This helps the coating stick and creates a crispier finish when fried.

  6. Pour about 2 to 3 inches of oil into a deep, heavy pot, making sure the pot is no more than half full. Heat the oil to 350°F.

  7. Fry the chicken a few pieces at a time, being careful not to overcrowd the pot. Dark meat will take about 12 to 14 minutes and white meat about 8 to 10 minutes. The chicken should be golden brown and reach an internal temperature of 165°F.

  8. Transfer the cooked chicken to a baking sheet and keep warm in a 300°F oven while you finish frying the remaining pieces.

CHARMAINE ZILINSKI
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