Recipe by KyAmy
This is a recipe I've worked on for quite some time. I believe I finally got the right combination of consistency, spices and tasty results some of you may have been looking for. My DH prefers chicken legs so that's what I've posted but I'm sure you can apply this to what you like. Also, I know there's already several fried chicken recipes on here .... so .... here's another one! :-)
Top Review by Chef shapeweaver �
Before getting on with my review, I want to say " I'm very pleased to be the first one to rate this recipe " :) . This recipe was made on 2/1/13 for mine and my SO's dinner. Instead of the legs, 3 large boneless skinless chicken breasts pounded into a 1/2 inch thickness was used.The amounts of the flour and buttermilk were cut in half. Instead of using garlic salt and onion salt, the same amounts of garic powder and onion powder were used.I didn't using the the salt that was in the recipe,Instead as I was frying the chicken each piece was sprinkled with salt. And of course, the chicken was fried in a Cast Iron Skillet. My SO gives this recipe a " GOOD SOLID ****'s ",and coming from him that's a big compliment. :). And I too thought it was pretty good. Thanks for posting, and " Keep Smiling :) "
- 6 large chicken legs
- 2 cups buttermilk
- 4 cups all-purpose flour
- 1 tablespoon garlic salt, to taste
- 1 tablespoon onion salt, to taste
- 1 tablespoon paprika, to taste
- 1 tablespoon ground coriander, to taste
- 1 tablespoon parsley flakes, to taste
- 1 tablespoon cayenne pepper, to taste
- 1 tablespoon salt
- 1 tablespoon pepper
- vegetable oil (for frying)
Directions See How It's Made
- Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
- Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
- Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
- Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
- Place chicken legs in hot oil and cook until golden brown.