Pour the oil into the pan and wait until it reaches 360 degrees F. Attach a cooking thermometer to the side of the pan. Place a large heavy-bottom Dutch oven over medium-high heat. Preheat the oven to low heat (around 200 degrees) to keep the chicken warm as you fry it in batches. In a large bowl or pie plate, whisk together the eggs, buttermilk, and hot sauce. Mix the flour, cracker crumbs, and ½ of the spice mixture in a shallow casserole dish or large zip-top bag. Don’t skip this step! This will give your chicken a wonderful flavor! Rub the chicken pieces generously with spice mixture and place into a dish or bowl, cover and refrigerate for 1-2 hours or overnight if time permits. Use 1 batch for the dry rub and the other batch for the coating. Whisk together to combine and then divide the seasoning into 2 batches. In a medium bowl, combine 2 tablespoons kosher salt, 3 tablespoons smoked paprika, 2 tablespoons ground white pepper, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon freshly ground black pepper. HOW TO MAKE GRANDMA’S SOUTHERN FRIED CHICKEN Here are my favorite sides to serve with this amazing chicken: The secret to this recipe is seasoning every layer of ingredients well, and for the golden, crunchy coating, crushed saltine cracker crumbs are key! My grandma’s tried and true Southern Fried Chicken is the best! Perfectly seasoned and fried crispy for the most delicious, juicy homemade fried chicken.įood is love in my family, and my Grandma’s Southern Fried Chicken was one of those staples that my grandma made with love and care.
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