Fried Chicken

Best Southern Fried Chicken

16 chicken thighs (or thigh and thigh combination)
1 1/2 cups buttermilk
1 1/2 teaspoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups flour
1 teaspoon cayenne pepper
Vegetable oil (for frying, about 3 cups)

Step 1: Preheat the toaster or oven to 200 F.
Step 2: Pat the chicken dry with a paper towel.

Step 3: In a large bowl, combine oil, Tabasco sauce, salt, and 1 teaspoon black pepper. Add the chicken legs to the mixture and mix. Cover and refrigerate with marinade for at least 1 hour (or up to 24 hours).

Step 4: Remove the chicken from the buttermilk and discard excess oil.

Step 5: Mix the flour, 1 teaspoon of black pepper and red pepper. Coat the chicken legs in flour and place on the grill while waiting for the oil to heat.

Step 6: In a large, heavy or deep skillet, heat at least 3 cups of oil to 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. Use an instant-read food thermometer inserted into the center of a large, boneless baguette to check for doneness. The maximum temperature for chicken is 165 F.

Step 7: Place the chicken on paper towels to dry.

Step 8: Place the dry chicken on a baking sheet, cover tightly with aluminum foil, and place in a hot iron or oven to stay warm while cooking the next stages.

Step 9: Build and enjoy!
Three cups of oil will give you 1/2 -2 depth in a 10-inch deep skillet and is enough to leave it standing.

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this

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