Prep 15 mins
Cook 1 hr
My great grandmother is now gone, but she lives on through her delicious chicken. This is true southern chicken from Alabama at it's best!
- 2 whole chickens (cut in pieces)
- 6 egg yolks (only egg yolks here please)
- 1 cup buttermilk
- 2 teaspoons seasoning salt (divided in half)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon baking soda
- 3 cups flour
- 4 cups oil (for frying)
- Heat about 1 inch of oil in a large stock pot or dutch oven over medium high heat to 350 degrees.
- In a medium size bowl whisk the egg yolks, add in the buttermilk, and one half of the seasoning salt. Whisk to combine.
- In a large bowl sift in the flour and baking soda. Add in the garlic powder, onion powder, salt, paprika, black pepper and the other half of the seasoning salt. Stir to combine.
- Rinse your chicken and pat the chicken pieces with paper towels until they are completely dry.
- Coat each piece of chicken with the flour, then dip in the egg wash, then back in the flour making sure to pat the flour somewhat firmly into each piece.
- Add each piece of chicken to the hot oil as you bread them. Breasts usually take around 11 minutes while wings, drumsticks and thighs take 6-7 minutes. Once the outer crust is dark golden brown (not dark brown) and the internal temperature is between 160-170 the chicken is done and ready to enjoy!
- Note: Do not over crowd the pan. This will reduce the oil temperature and cause for oily chicken. Cook about 4 pieces at a time and as you remove a piece, bread another one and add it in the oil. Do not bread them all and leave them all to sit out on the counter -- bread then as you are ready to fry.