Fried Chicken

by Sabrena Cantu July 23, 2021 3 min read

Fried Chicken

Gulf Coast Smoke Fried Chicken is golden, crispy proof that our seasonings are great for everything!

Here's what you'll need:

The Brine

Start by cutting the whole chicken into 8 pieces: 2 wings, 2 legs, 2 thighs, and 2 breasts. Make sure to take the breasts off the bone or they will take much longer to cook. If you don't feel comfortable cutting a whole chicken, just get any 8 pieces already cut from your grocery store.

Brining chicken helps to keep the chicken moist while adding flavor. To make a simple brine, mix together 4 cups of water with 2 tablespoons of sugar and 2 tablespoons of coarse sea salt. Submerge the pieces of chicken into the brine and cover with plastic wrap. Refrigerate for at least 4 hours. I like to do it in the morning and let it brine all day until dinner time.

The Process

Remove the chicken from the brine and pat dry with some paper towels.

To make the wet dredge, mix together 2 cups of buttermilk, 1/3 cup of pickle juice, 2 tablespoons of hot sauce, and 2 eggs. 

For the dry dredge, whisk together 3 cups of flour, 1 1/2 tablespoons Southern HOTspitality, and 1 1/2 tablespoons Southern Bell.

*This fried chicken is NOT spicy. The Hot Sauce and Southern HOTspitality add great flavor to the fried chicken. If you want it spicier, feel free to add more of both!

Next, dip the pieces of chicken into the wet dredge. Then, add them to the dry dredge. Press the chicken into the dry dredge to make sure it is fully coated.

 

Heat frying oil to 325-350°F. Depending on the size of your fryer or pot, you may need to do the chicken in batches. Cook the chicken, in batches if necessary, until it reaches an internal temperature of at least 165°F and is golden brown. The dark meat took 12-15 minutes while the breasts took 15-20 minutes. Let the chicken cool slightly and enjoy!

Brine

Amount

Ingredient

4 cups

Water

2 tablespoons

Coarse Sea Salt

2 tablespoons

Sugar

1.       Mix sugar and salt into the water.

  

Fried Chicken

Brine Time: 4+ Hours     Prep Time: 15 minutes     Cook Time: 12-20 Minutes 

Makes: 8 Pieces

Amount

Ingredient

1 Recipe

Brine

1 Whole or 8 pieces

Chicken

1

Frying oil, (we used peanut)

Wet Dredge

2 cups

Buttermilk

1/3 cup

Pickle Juice

2 tablespoons

Hot Sauce

2

Eggs

Dry Dredge

3 cups

Flour

1 ½ tablespoons

Southern Bell BBQ Seasoning

1 ½ tablespoons

Southern HOTspitality BBQ Seasoning

1.       Start by cutting the whole chicken into 8 pieces, making sure to cut the breast off the bone. You can substitute 8 pieces of already cut chicken of your choice.

2.       In a large bowl, add the brine and submerge the chicken. Cover with plastic wrap and refrigerate for at least 4 hours.

3.       Remove the chicken from the brine and pat dry with paper towels.

4.       For the wet dredge, whisk together buttermilk, hot sauce, pickle juice, and eggs. For the dry dredge, whisk together flour, Southern Bell and Southern HOTspitality.

5.       Dip the pieces of chicken into the wet dredge first, followed by the dry dredge. Pack the dry mixture into the chicken to help create the crust.

6.       Place the chicken, in batches if necessary, into a fryer with oil preheated to 325-350°F. Cook the chicken until it is golden brown and reaches an internal temperature of at least 165°F. The dark meat took about 12-15 minutes. The breasts took 15-20 minutes.

 

 

 

Sabrena Cantu
Sabrena Cantu



Also in Chicken Recipes

Stuffed Poblano Peppers
Stuffed Poblano Peppers

by Sabrena Cantu October 08, 2021 4 min read

Raspberry Chipotle Chicken Poppers
Raspberry Chipotle Chicken Poppers

by Sabrena Cantu May 14, 2021 3 min read

Fettuccine Alfredo
Fettuccine Alfredo

by Sabrena Cantu May 04, 2021 3 min read