Southern Style, Fried Chicken

Prep time:     Cook time:     Total time:     Yield: 4 - 6 servings

Southern Style, Fried Chicken Picture
This Fried Chicken was super moist on the inside, and crispy on the outside, with tons of flavor. No wimpy chicken for me. Brining the chicken in the buttermilk was the key. It added the mild tang, and all the flavors that I included in it were carried into the chicken.

1.    Make up the brine by placing all of the ingredients into a bowl and whisking them up real good.

2.    Place the chicken into a large plastic storage bag, and fill with the brine.

Set this in your refrigerator overnight, and mix it up every once in a while.

3.    Whisk together the flour mix in a large bowl. Dump the brine out of the bag of chicken into a smaller bowl. If you'll be using the corn flakes, crush up enough to make up about 1 1 /2 cups and place them into a bowl also.

4.    There are 3 methods for coating the chicken:

     a) Take the wet chicken and dredge in the flour mix, dust off any excess, and place them on a rack to dry.

     b) Dredge in flour, then brine, then back into the flour mix.

     c) Dredge in the flour mix, the leftover Brine, then the crushed corn flakes.

Place these on a rack to dry for about 20 minutes.

5.    I used my black fryin' pan to cook the chicken. Use enough oil to fill about 1/3 of the pan, and heat it to 350 degrees.

Place the chicken into the hot pan trying not to crowd it. The temperature of the oil will immediately drop to about 300 degrees. This is the perfect temperature for cooking the chicken. Cook about 25 minutes turning once.

When the chicken's done, you'll see a little blood coming out of the end of each piece of chicken, and the internal temperature should be 165 degrees.

6.    When the chicken's done, place it on a rack, in a pan, to drain any extra oil off. Don't place the chicken legs on paper towels because they'll just get soggy.

7.    This is where I had my problems, and had to punt. These Chicken Legs were fat and took a lot longer to cook than I was expecting. Even though I did my best to maintain a temperature of 300 - 325 degrees, the crust started to get too brown and the inside wasn't done yet.

In order to get them done, I heated my oven up to 300 degrees, and put the chicken legs on a rack in a pan, and placed them on, what suffices for, a middle rack. At 300 degrees they won't get any browner on the outside, and the inside can finish cooking. 45 minutes later, the thick part of the Chicken Leg was at 165 degrees and finally done.

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