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Carla Hall's Fried Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Carla Hall

Ingredients

Dry Rub:

  • 1/2 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3/4 tablespoon paprika
  • 1/4 tablespoon red pepper
  • 2 1/2 to 3 1/2 pound chicken broken down into 10 pieces (breasts cut in half)

To Fry:

  • 3 eggs
  • 1 cup buttermilk
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • Salt and pepper
  • Peanut oil to fry {I’m using 2 1/2 cups shortening}

Instructions

  1. In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and red pepper.
  2. Place half the spice mixture in a gallon-sized Ziploc bag, add chicken pieces, and top with remaining spice blend. Seal bag and shake to coat chicken. Refrigerate overnight. {I didn’t have time for overnight, I shook my chicken and went right into frying}
  3. Melt shortening in a large pot over medium high heat {Carla likes her oil at 360 degrees F.}
  4. In a medium bowl, beat together eggs, buttermilk, and water. In a shallow bowl, stir together flour and cornstarch.
  5. Dip each piece of chicken first into the buttermilk mixture and then into the flour mixture; coat chicken thoroughly.
  6. Fry chicken until golden brown, about 3 to 4 minutes per side.

Recipe Notes

My chicken wasn't all the way done, but the breading was. I baked my chicken in a 450 degree F oven for 9 minutes on a wire rack placed over a cookie sheet.