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
1
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.
2
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.
3
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.
4
Meanwhile, make chili honey sauce: In a saucepan over low heat, combine honey and chili flakes. Cook until hot. Serve with the fried chicken.
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