Floridian Fried Chicken

So you want to learn to make some super yummy fried chicken that is sure to be crispy and seasoned to perfection? Well, you have got to try my Floridian Fried Chicken. This is my go-to Sunday dinner recipe. My friends and family love this recipe.

Keep in mind to create that yummy flavor you want to marinate for a minimum of 6 hours.

What you'll need:

For the marinade

5 pounds of chicken

3/4 quart of buttermilk

1/2 small onion roughly chopped

2 cloves of garlic roughly chopped

3 oz hot sauce (don't worry it's not spicy)

1/8 cup of salt

1/8 cup sugar

For the breading:

3 cups of flour

3 eggs

1/4 quart of buttermilk

1/8 cup of season salt

1/8 cup garlic powder

1 tablespoon of rosemary

1 tablespoon of marjoram

1 tablespoon of cayenne pepper

Add'l Items:

1 quart of oil

heavy fry pan

2 large bowls

Nice to Have:

Cooling rack

Large baking sheet

Meat thermometer

Oil Thermometer

Instructions:

In a large bowl or ziplock bag, combine the marinade ingredients leaving out the chicken. Combine well; add chicken mix again. Cover and refrigerate for at least 6 hours. I do this the night before around 9 pm. When I wake up I turn the chicken over in case anything was not fully covered by the marinade.

Pour oil in a heavy frypan and attach a thermometer. Take chicken out and let sit for at least 30 mins no more than an hour (never fry cold chicken). In one large bowl, pour 1/4 quart of buttermilk and eggs with 1/8 cup of flour, whisk through so no lumps.

In a separate bowl mix flour with remaining seasonings (experiment, if you want to add something else do it if you want to take something out, try it) make this recipe yours :) Heat oil to 325-350 degrees.

While oil is heating, using one hand place chicken into buttermilk mixture being sure to coat each piece in all the nooks and crannies! Once thoroughly coated let excess mix drip for a second to two then place in the flour mix. Coat thoroughly with flour mixer. Shake off excess flour gently then set aside on a large flat pan (or platter). Continue until all pieces have been coated.

Starting with the first pieces of breaded chicken place the heaviest side down in 350-degree oil. Be sure to allow room for movement in the pan between chicken pieces. Cook for 10-12 mins then flip to cook the other side for 7-10 mins or until internal temp reaches 165 degrees. Remove from oil and place on a cooling rack (avoid paper towels as this usually causes soggy chicken) Continue until all chicken has been cooked.

Alternate cooking methods:

AirFryer:

After coating with flour mix let sit for 7-10 mins then lightly spray with oil spray. Place in the air fryer for 15- 20 mins at 350 degrees.

Deep Fryer:

Set fryer to 350 then cook chicken 15-20 mins or until internal temp reaches 165 degrees.

Oven:

I haven't tried this method. If you have please let me know in the comments!

Serve with:

Red skinned mashed potatoes (recipes to follow)

Cheesy baked mac and cheese (recipes to follow)

Floridian Mixed greens (recipes to follow)

Berthas Buttermilk Biscuits (recipes to follow)

Desserts:

Apple Pie (recipes to follow)