Serves: 10-12 people
Prep Time: 15 minutes plus overnight prep
Fry Time: 7-9 minutes per batch (4-5 chicken pieces per batch)
Bake Time: 18 minutes per batch
Utensils Needed: thermometer
18 boneless chicken thighs
18 chicken drumsticks
3 tablespoons sea salt
Cold water, to cover
4 cups buttermilk
2 eggs, beaten
3 cups all-purpose flour
Chicken Seasoning Mix (see recipe below)
4-5 tablespoons chicken seasoning mix
4 liters (4 quarts) light olive oil
Chicken Seasoning:
2 heaping tablespoons black pepper
2 heaping tablespoons garlic powder
1 heaping tablespoon smoked paprika
3 tablespoons sea salt
1 teaspoon creole seasoning
Split chicken thighs and drumsticks into two large bowls. Cover with cold water and mix in sea salt. Cover and refrigerate overnight. Make chicken seasoning, mixing well, and place into sealed tupperware, saving for next day.
In the morning, drain chicken and rinse carefully. Mix buttermilk, eggs, and 4 teaspoons chicken seasoning. Pour over chicken, covering both bowls evenly with buttermilk mixture.
Cover and refrigerate 4-5 hours.
Heat light olive oil in deep-fryer or LARGE pot that is tall and deep to 375 degrees F (190 degrees C). This takes about 15 minutes to heat up. Also, preheat oven to 400 degrees and set 2 medium glass baking dishes aside.
While oil is heating, mix flour and 4-5 tablespoons chicken seasoning into shallow bowl or dish.
When oil is ready, remove each piece of chicken from buttermilk mixture and press into flour mixture, tossing until covered with flour. Tap off excess flour before putting into fryer.
Gently place chicken into hot oil, 3-4 pieces at at time and fry until golden brown, about 7-9 minutes per batch.
Once chicken is golden brown, remove carefully from fryer and place into glass baking dish.
Bake in (uncovered) preheated oven for 18 minutes or until chicken is no longer pink. *See note*
Transfer chicken pieces to cooling rack over paper towels or onto baking sheets lined with paper towels. Eat and enjoy or cool chicken completely before refrigerating.
*Note from Gabbi: I like to get a rotation going with the chicken pieces going into the fryer and into the oven. Once one batch is done in the fryer, I move to top rack in oven. I then start another batch of chicken in the fryer and by the time that batch is done, I move the chicken already in the oven to the bottom rack and place the new batch coming in to the top rack, and repeat. It helps keep a nice flow/order going.
Prep Time: 15 minutes plus overnight prep
Fry Time: 7-9 minutes per batch (4-5 chicken pieces per batch)
Bake Time: 18 minutes per batch
Utensils Needed: thermometer
18 boneless chicken thighs
18 chicken drumsticks
3 tablespoons sea salt
Cold water, to cover
4 cups buttermilk
2 eggs, beaten
3 cups all-purpose flour
Chicken Seasoning Mix (see recipe below)
4-5 tablespoons chicken seasoning mix
4 liters (4 quarts) light olive oil
Chicken Seasoning:
2 heaping tablespoons black pepper
2 heaping tablespoons garlic powder
1 heaping tablespoon smoked paprika
3 tablespoons sea salt
1 teaspoon creole seasoning
Split chicken thighs and drumsticks into two large bowls. Cover with cold water and mix in sea salt. Cover and refrigerate overnight. Make chicken seasoning, mixing well, and place into sealed tupperware, saving for next day.
In the morning, drain chicken and rinse carefully. Mix buttermilk, eggs, and 4 teaspoons chicken seasoning. Pour over chicken, covering both bowls evenly with buttermilk mixture.
Cover and refrigerate 4-5 hours.
Heat light olive oil in deep-fryer or LARGE pot that is tall and deep to 375 degrees F (190 degrees C). This takes about 15 minutes to heat up. Also, preheat oven to 400 degrees and set 2 medium glass baking dishes aside.
While oil is heating, mix flour and 4-5 tablespoons chicken seasoning into shallow bowl or dish.
When oil is ready, remove each piece of chicken from buttermilk mixture and press into flour mixture, tossing until covered with flour. Tap off excess flour before putting into fryer.
Gently place chicken into hot oil, 3-4 pieces at at time and fry until golden brown, about 7-9 minutes per batch.
Once chicken is golden brown, remove carefully from fryer and place into glass baking dish.
Bake in (uncovered) preheated oven for 18 minutes or until chicken is no longer pink. *See note*
Transfer chicken pieces to cooling rack over paper towels or onto baking sheets lined with paper towels. Eat and enjoy or cool chicken completely before refrigerating.
*Note from Gabbi: I like to get a rotation going with the chicken pieces going into the fryer and into the oven. Once one batch is done in the fryer, I move to top rack in oven. I then start another batch of chicken in the fryer and by the time that batch is done, I move the chicken already in the oven to the bottom rack and place the new batch coming in to the top rack, and repeat. It helps keep a nice flow/order going.
|
|
