Southern Fried Chicken With Corn On The Cob
Author: Randazzo
Recipe type: Chicken
Serves: 4
Ingredients
- 1 chicken, about 4 lb., cut into 10 pieces
- kosher salt, to taste, plus 2 tsp.
- freshly ground pepper, to taste, plus 1 tsp.
- 2 cups buttermilk
- 1 – 2 tbsp. Tabasco sauce
- 6 cups canola oil
- 1½ cups all-purpose flour
- ½ tsp. paprika
- 4 ears of corn, boiled until tender
Instructions
- Rise chicken; pat dry. Season with salt and pepper.
- Place in large baking dish, cover and refrigerate 1-4 hours.
- In bowl, combine buttermilk and Tabasco; pour over chicken, coating all pieces.
- Cover; refrigerate overnight.
- Remove chicken from refrigerator 30 minutes before cooking.
- Place chicken in colander; let excess buttermilk drain off.
- Reserve buttermilk, if desired, for dipping chicken a second time.
- In deep cast-iron fry pan over medium-high heat, heat oil to 350 degrees F.
- Preheat oven to 200 degrees F.
- In bowl combine flour, 2 tsp. salt, 1 tsp. pepper and paprika.
- Dredge chicken in flour mixture, shaking off excess. (For a crispier coating, dip chicken into reserved buttermilk and flour a second time.)
- Place half of chicken in oil; fry, turning often and maintaining oil temperature at 325 degrees F, until cooked through.
- Transfer to paper towel-lined baking sheet; keep warm in oven.
- Repeat with remaining chicken.
