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Southern Fried Chicken


So I lived in the South for over 20 years,and cooking fried chicken was always second nature. SO why a recipe? However my kids want a recipe to follow so here I go. P.S. Pickle juice is key, just ask Chic-fil-et. We lived near the home of Chik-fil-et in Fayetteville GA.


8-10 pieces of chicken
2 cups all purpose flour
1/2 cup corn starch
1 teaspoon Baking powder
48 oz cooking oil, I prefer canola, lard is best.
2 tablespoons paprika
2 tablespoons course ground black pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons onion powder
2 cups milk
1 large egg
1/4 cup dill pickle juice
1/4 cup hot sauce

Prep chicken by trimming any excess fat.

In a large zip lock bag place milk, pickle juice, beaten egg and hot sauce. Place chick in bag and mix well Place in refigertor at least over night. The longer the better.

Add remaining dry spices, flour and cornstarch to another large zip lock bag and mix well.

Place one piece of well brinned chicken into the dry ingrediant bag and coat well. Remove excess flour and place on a plate to set for 5+ minutes before frying. For extra crispy, place chicken in the brine and recoat with flour mixture.

We deep Fry in a wok or dutch oven. With oil at 325 degrees for aprox 14 minutes, until golden brown and internal tempurature reached 165 degrees.




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