Alabama Fried Chicken


1 broiler/fryer chicken (2 1/2 to 3 pounds), cut into pieces
1 tablespoon kosher salt
2 cups ice water
Oil for frying (peanut oil recommended)
Salt and black pepper to taste
2 cups flour
2 eggs


Cut chicken into pieces. Wash the chicken thoroughly, let drain until needed.

Mix the kosher salt into the ice water. Place the chicken in a bowl or baking dish and pour the brine solution (or buttermilk) over it; cover and refrigerate for at least one hour, turn the chicken in the marinade at least once.

Start your oil heating. If you are using a deep fryer, fill it according to the manufacturer’s instructions. If you are cooking the chicken on your stove top then get a deep pot and fill it 1/3 full with oil. Turn the burner to medium high (6 on a scale of 10) and heat the oil to approximately 350 degrees F.

Mix the salt and pepper with the flour in a bowl.6. Remove the chicken from the marinade and add the eggs to the marinade; mix well with a fork until combined. Dip one piece at a time into the rejuvenated marinade then dredge in the seasoned flour.

Place chicken pieces in hot oil. Cover and fry until crisp and golden, about 15 to 20 minutes. Drain on paper towels.

Note: For a low sodium alternative use buttermilk in place of the brine solution.

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Posted by on Mar 6 2017 Filed under Non Vegetarian, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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