Lee's Famous Recipe Chicken
There’s something about the golden, crispy skin and the tender, juicy interior of a well-cooked chicken that just feels like home. That’s what Lee’s Famous Recipe Chicken delivers
Equipment
- A large mixing bowl
- A sturdy whisk or fork
- A deep fryer or a large, deep skillet
- A kitchen thermometer
- Tongs
- Paper towels
- A wire rack
Ingredients
- 8 Chicken pieces
- 2 cups All-purpose flour
- 1 teaspoon Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon White pepper
- 2 teaspoons Salt
- 1 teaspoon Ground mustard
- 1 Egg beaten
- 1 cup Buttermilk
- Cooking oil for frying
Instructions
Preparing the Chicken
- Combine the flour, garlic powder, paprika, white pepper, salt, and ground mustard in a large mixing bowl. Mix well.
- In another bowl, whisk together the beaten egg and buttermilk.
- Dip each piece of chicken first into the buttermilk mixture, then into the flour mixture. Make sure each piece is well-coated.
- Allow the chicken to sit on a wire rack for about 10 minutes. This helps the coating stick better.
- Letting the chicken sit before frying is like letting tea steep. It’s all about patience for that perfect flavor and crunch.
Frying the Chicken
- Heat the oil in your deep fryer or skillet to 350°F (175°C). The right temperature is key to cooking the chicken perfectly inside without burning the outside.
- Carefully place the chicken pieces in the hot oil. Don’t overcrowd them; cook in batches if needed.
- Fry for about 15-20 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken pieces from the oil and let them drain on paper towels. This keeps it crispy, not greasy.
Notes
- For an extra crispy crust, you can double dip the chicken pieces in the buttermilk and flour mixture.
- Keep an eye on the oil temperature to ensure even cooking.
- Serving suggestion: Pair it with your favorite sides for a complete meal.