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Winner, winner . . . Fried chicken dinner Southern Fried Chicken


3 1/2 to 4 pound chicken cut into 8-10 pieces 3 tablespoons seasoned salt, divided 2 cups bu ermilk 2 1/2 cups all-purpose fl our 3 tablespoons cornstarch 2 teaspoons paprika 1/2 teaspoon cayenne pepper (op onal) 2 teaspoons black pepper 1/2 teaspoon garlic powder 1 tablespoon onion powder


July 6 is Na onal Fried Chicken Day


In a large shallow dish, season chicken pieces with 1 1/2 tablespoons of seasoned salt. Cover with plas c wrap and keep in refrigerator for at least two hours or overnight. Thoroughly combine fl our, cornstarch, and remaining seasonings in a large bowl. Remove chicken from refrigerator. Working with one piece at a  me, dip in bu ermilk, allow excess to drip off chicken piece, then dip into seasoned fl our thoroughly coa ng. Place on a baking sheet.


Finish coa ng all chicken and let sit for 10-15 minutes to allow the coa ng to set. While coa ng sets, add 1 1/2 to 2 inches of oil to a deep cast iron skillet or Dutch oven. Heat oil over medium high heat to 350 degrees F. When oil reaches temperature, fry four pieces of chicken at a  me. Do not adjust heat when chicken is added; the oil will return to 350 as the chicken cooks.


Allow to fry several minutes (around 7) on each side or un l each side is golden brown. Rest a wire rack over a baking sheet. Remove chicken from oil and place on the wire rack to drain. Keep the baking sheet in a 250 degree oven to keep chicken hot while addi onal batches cook. Allow the chicken to rest at least 5 minutes before ea ng.


Tips for fried chicken success


Use a smaller chicken (no more than 4 pounds); because breasts are the largest pieces, cut them in half to produce evenly cooked and juicy chicken


Use an oil with a high smoking point like peanut oil or canola oil Drain fried chicken on a rack, not paper towels


Allowing cooked chicken to rest in a 250 degree F oven for 20 minutes will ensure evenly done and crispy chicken


Season chicken before breading in addi on to seasoning the breading; this will ensure more fl avorful chicken


Select side items that can be prepared ahead of  me to allow yourself the freedom to watch the chicken


NEVER leave hot oil una ended; many house fi res have resulted from oil becoming too hot and igni ng


July 2015 - 11


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