Fried Chicken

  • Prep Time: 15 minutes
  • Servings: 4 - 6
  • 1 whole roasting chicken, cut into pieces
  • 6 cups buttermilk, divided
  • 2 1/2 gallons LouAna Peanut Oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons kosher salt, divided
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper

Place chicken in a large heavy-duty zip top plastic bag.  Add 4 cups buttermilk to bag; seal.  Refrigerate 2 hours, turning occasionally.

Pour oil into a large deep fryer; heat to 350 degrees.  While oil heats, combine remaining 2 cups buttermilk and eggs in a large, shallow bowl, stirring well with a whisk.  Combine flour, 1 tablespoon salt, and peppers in another shallow dish, stirring well. 

Drain chicken; discard marinade. Sprinkle remaining 2 teaspoons salt evenly over chicken. Dredge chicken in flour mixture; dip in egg mixture. Return chicken to flour mixture; coat well.

Fry chicken at 375 degrees for 12 to 15 minutes or until done.

Safety First

There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:

  • Wear oven mitts.
  • Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
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