GOLDEN FRIED CHICKEN RECIPE RECIPES

Steps:

• Wash chicken and soak in salt water for about 20 minutes.
• I use a large bowl and 1 teaspoon of salt.
• Preheat oven to 425°.
• Place oil and butter in a shallow baking pan and set in the oven to heat and melt.
• Combine the flour and seasonings and dredge the chicken in the flour mixture.
• Remove hot pan from the oven and arrange the chicken in the pan skin side down,but do not crowd.
• Place in the oven and bake for 30 minutes, turn chicken so that the skin side is up and continue baking for 20 to 30 minutes more, until nicely browned and juices run clear.
• Remove onto a platter and let cool at least 10 minutes.

Steps:

• In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
• After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut them in half.
• Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
• In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
• Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
• Dredge chicken pieces in flour.
• Dip in buttermilk.
• Coat with remaining flour. You may need to use a little more flour.
• Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.
• Drain on paper towels and serve hot.
• IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn't carry this at all.