Hometown Buffet Fried Chicken (Copycat)

By Spice Guru on January 24, 2010

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Ingredients

    CHICKEN

    1. 8 -10 pieces premium quality fresh chicken
    2. salt & ground black pepper
    3. vegetable shortening

    EGGWASH

    1. 4 beaten large eggs

    BREADING

    1. 2 tablespoons Lawry's Seasoned Salt ( use Lawry's brand only)
    2. 1 tablespoon ground black pepper
    3. 1 tablespoon yellow cornmeal
    4. 2 teaspoons poultry seasoning
    5. 1/2 teaspoon garlic powder
    6. 1/4 teaspoon lemon pepper
    7. 1/4 teaspoon white pepper
    8. 1/8 teaspoon cayenne pepper
    9. 1 3/4 cups all-purpose flour
    10. 1/4 cup cornstarch

    DEEP-FRYING OIL

    1. canola oil

Directions

  1. SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
  2. MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
  3. BEAT 4 large eggs in a medium bowl for the EGGWASH.
  4. DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
  5. PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
  6. TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
  7. PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
  8. ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
  9. LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
  10. DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!