TIBS Southern Fried Chicken

Lunch

Chef’s Note

“This Southern fried chicken recipe is a favorite among family and friends.With a carefully crafted blend of seasonings and spices, this chicken will have you licking your fingers to the very end.”

READY IN:

1hr15mins

SERVES:

4-6

UNITS:

US

IngredientsNutrition

  • 6 chicken breasts (bone in or out)
  • 6 chicken drumsticks
  • 4 cupsflour
  • 4 cupsmilk
  • 1 egg
  • 1 1⁄4 tablespoonssalt
  • 2 teaspoonssugar
  • 2 teaspoons ground telicherry black pepper
  • 1 teaspoonwhite pepper
  • 2 teaspoonspaprika
  • 1 teaspoonchili powder
  • 1 1⁄2 teaspoonssavory
  • 2 teaspoonsdried sage
  • 1⁄2 teaspoonginger
  • 1⁄2 teaspoonmarjoram
  • 2 teaspoonsonion powder
  • 2 teaspoonsgarlic powder
  • lard (for deep frying)
  • For Brine
  • 8 tablespoonskosher salt
  • 8 cupswater

    • Directions

  • Make brine. Remove skin from chicken and place chicken in brine for 1 hour.
  • Remove chicken. Pat dry.
  • In a large mixing bowl, combine flour and spices. Blend thoroughly.
  • In another large mixing bowl combine milk and egg. Blend thoroughly.
  • Preheat deep fryer to 300 degrees.
  • Take each piece of chicken individually one at a time and press into flour mixture. Coat thoroughly. Place into milk and egg mixture. And then once again into flour mixture. Let chicken set in flour for 2 minutes. Shake off excess flour gently. Set aside. Repeat until all chicken is coated.
  • Add 2 pieces at a time to deep fryer. Or however many pieces you can put into your deep fryer without them overlapping each other.
  • Fry 15 minutes. Drain. Pat dry on paper towels.
  • Serve.

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