Carla Hall's Fried Chicken

Carla Hall

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Prep Time 15

Cook Time 10

Total Time 25

Servings

Ingredients

Dry Rub:

½ tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
¾ tablespoon paprika
¼ tablespoon red pepper
2 ½ to 3 ½ pound chicken broken down into 10 pieces (breasts cut in half)

To Fry:

3 eggs
1 cup buttermilk
¼ cup water
1 ½ cups all-purpose flour
2 tablespoons cornstarch
Salt and pepper
Peanut oil to fry {I’m using 2 1/2 cups shortening}

Instructions

In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, and red pepper.
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}
Melt shortening in a large pot over medium high heat {Carla likes her oil at 360 degrees F.}
In a medium bowl, beat together eggs, buttermilk, and water. In a shallow bowl, stir together flour and cornstarch.
Dip each piece of chicken first into the buttermilk mixture and then into the flour mixture; coat chicken thoroughly.
Fry chicken until golden brown, about 3 to 4 minutes per side.

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.