Judy Ann’s Perfect Fried Chicken
Takes 50 minutes plus overnight marinating
Makes 8 servings
2 cups full-cream milk
1/2 cup vinegar
1 teaspoon hot sauce (she used Tabasco)
8 chicken quarters
3 cups all-purpose flour
3 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked Spanish paprika
1/2 cup honey
1 teaspoon chili flakes
In a large bowl, combine milk and vinegar. Let sit 5 minutes. Add hot sauce and chicken. Mix and then cover with plastic wrap. Marinate chicken overnight in the refrigerator.
Heat enough oil in a cast iron pan over medium heat until 350 degrees F/180 degrees C. Meanwhile, in a large bowl, combine flour, salt, pepper, onion powder, garlic powder, cinnamon, and paprika. Dredge marinated chicken in the flour mixture, and set aside on a rack.
Pan fry chicken in the hot oil until cooked through, about 15 minutes or until the juices run clear. If not, return to the pan and fry until cooked through.
Meanwhile, make chili honey sauce: In a saucepan over low heat, combine honey and chili flakes. Cook until hot. Serve with the fried chicken.