Southern Double-Coated Pan-Fried Chicken

By kitschyguy

Stove-top recipe for perfect Southern Fried Chicken!

Ingredients

• Chicken:
• 8 Large Chicken Drumsticks or Thighs, or 4 leg-quarters [On the bone!!!]
• Brine:
• 2 Cups of Water
• 1 Tablespoon of Salt
• Egg Mixture:
• 1 Large Egg
• 1/4 Cup Frank's® RedHot®
• 1/2 Cup of Water
• Flour Coating:
• 1 Cups of Flour
• 1/4 Tablespoons of Baking Powder
• 1/2 Teaspoon of Pepper
• Salt & Pepper Coating:
• 3 Tablespoons of Salt
• 1-1/2 Tablespoons of Pepper
• 1-1/2 Tablespoons of Garlic Powder
• Oil:
• Peanut Oil

Details

Servings 4
Preparation time 60mins
Cooking time 120mins
Adapted from whatsfordinner.co.za

Preparation

Step 1

Set the chicken in brine for thirty to sixty minutes in the fridge.

Dip and soak chicken in egg mixture thoroughly.

Heavily coat in flour coating.

Lightly coat in salt & pepper coating.

Coat a large heavy and deep frying pan completely with cold peanut oil to a depth of about 1/4 inch.

Heat to medium high heat, about 350 degrees.

Carefully add chicken. Fry and seal chicken on 4 sides in sequence until dark brown and sealed on each side (about 2-1/2 minutes a side).

Turn heat down to low to low-medium heat. Continue to fry chicken for 30 to 45 minutes, turning chicken onto each of for sides about every 5 minutes until completely cooked.

Place fried chicken on paper towels on a plate and let rest 5 minutes.

Serve.

Enjoy!!!

Notes

After first use of coatings:
Egg coating can be stored in fridge for a few days at one's own risk. Flour and salt & pepper mixtures can be stored dry at room temperature for a few days at one's own risk.

Do not eat raw mixtures!