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Southern Crispy Fried Chicken
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Description
If you all read our review of Amy Ruth’s in Harlem NYC, you know that fried chicken stole my heart this summer, and I have since been on the hunt for anything comparable to the magic of Amy Ruth’s. But unfortunately we live in a less diverse part of the northeast, so you already know how our story ends. Instead, I decided that since I can’t buy it, I’ll make it. Or at least try.
Ingredients
- 2 pounds Bone In Chicken, Preferably Drumettes And Wings
- ¼ cups Hot Sauce (Recommend Hot Pete's) Or White Vinegar
- 3 cups Flour
- 1 Tablespoon Seasoning Salt (Lawry's), Plus Extra For Marinating Chicken
- 1 Tablespoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Milk (optional)
- Canola Oil, As Needed For Frying
Preparation
Place all the chicken into a large bowl and toss with hot sauce/vinegar and a sprinkling of seasoning salt. Allow chicken to marinate for at least 15-20 minutes, up to overnight if you desire.
In a separate bowl, mix flour with seasoning salt, salt, and pepper. Adjust amount of spices to your liking after tasting your first piece. For an extra crispy options, stir in milk slowly until small flour clumps begin to form.
Heat about 1 inch of oil in a frying pan over medium, or heat your deep fryer to 365ºF.
Dredge each piece of chicken in the flour mixture individually. Fry for 4-8 minutes, continuously flipping for even coverage, until skin is golden and inside is no longer pink. Drain excess oil on a paper towel-covered plate, avoiding stacking chicken pieces on top of each other to maintain maximum crispiness.
Enjoy!
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