Finger Lickin Fried Chicken
2 Chickens, already cut in parts (4 of each: legs, thighs, wings, breasts)
4 Cups Flour
4 Cups Buttermilk
2 TBS Sriracha
1/2 tablespoon Salt
1/2 tablespoon Paprika
1 Tablespoon White Pepper
1/2 Tablespoon Black Pepper
1 Tablespoon Garlic Powder/Granules
1 Tablespoon Onion Powder/Granules
1 Teaspoon Basil
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Celery Salt
1/2 Teaspoon Powdered Ginger
1/3 Teaspoon Mustard Powder
Clear, high-smoke-point oil like Canola, Peanut oil or real lard
- Mix buttermilk and sriracha in a large mixing bowl or little Brine Bucket
- (Optional Step) Cut breasts into “fingers” for quicker cooking.
- Add the chicken pieces to the buttermilk mixture and put in the fridge for at least 4 hours. Overnight is best.
- In a bowl, mix all the spices together
- Add the flour and mix well
- Put 2/3 of the flour into a large Ziplock bag
- Remove chicken from the buttermilk, and reserve the buttermilk.
- Add eggs to the buttermilk and mix well.
- Take a piece of chicken, dredge in the flour mixture
- Dunk it in the butter milk and shake off excess liquid.
- Put it in the Ziplock baggie (do this for 3 of 4 pieces.)
- Shake the bag, ensuring the chicken is fully coated.
- Remove from bag and place on wire rack. They MUST stay there until the wet and dry merge to create a paste on the chicken. This is crucial.
- Heat up enough oil to go up at least half-way on each piece of chicken in a cast iron pan or dutch oven, to 350 degrees.
- Once the chicken pieces look all pasty, start frying them, turning the pieces every few minutes.
- When cooked (thighs to 165 degrees, full breasts to 185 degrees), place on a wire rack NOT paper towels.
- You dont want to rest the chicken on papr towel or it will steam and sog the pieces that are touching the paper towel.