Peanut Fried Chicken

  • Servings: 4
  • 1 1/2 gallons LouAna Southern Frying Oil
  • 1 1/3 cups all-purpose flour, divided
  • 1 tablespoon salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 cup salted, dry-roasted peanuts
  • 2 cups buttermilk, divided
  • 2 large eggs
  • 1 (4-pound) whole fryer chicken, cut into 6 pieces

Place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350º.

Combine 1 cup flour, 2 teaspoons salt and pepper in a shallow dish, stirring well with a whisk.

Place remaining 1/3 cup flour and nuts in a food processor; process until finely ground. Add peanut mixture to flour mixture, stirring well.

Combine buttermilk and eggs in a shallow dish, stirring well.

Season chicken evenly with remaining 1 teaspoon salt; dredge in flour mixture.

Dip chicken in buttermilk mixture; dredge in flour again. Fry chicken in hot oil 15 minutes or until done; remove to a paper towel-lined plate. Serve immediately.

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