1 (3-3 ½ lb.) whole chicken cut into pieces
2 cups buttermilk
2 tablespoons Tabasco/hot sauce
2 teaspoons salt
1 teaspoon each (dried tarragon, thyme, garlic powder)
1 ½ cup flour
salt, ground pepper, paprika
1 cup finely crushed corn flakes
1 cup grated parmesan cheese
canola oil for frying
Put chicken pieces into a 1-gallon zip lock plastic bag. Combine buttermilk, tabasco, salt, tarragon, thyme, and garlic powder and pour over the chicken. Thoroughly coat chicken and refrigerate for 8 hours or overnight
Pre-heat oven to 450 degrees. Spray wire rack with nonstick spray and place on-top of a large cookie sheet lined with aluminum foil. Pour enough oil in a 12 inch cast-iron skillet to cover the bottom by 1/8 to ¼ nch. Heat oil over medium high heat until hot but not smoking.
Drain chicken in strainer and discard buttermilk. Combine flour in large shallow bowl with salt, pepper and paprika. In another bowl combine crushed corn flakes and parmesan cheese. Lightly coat chicken in flour being sure to remove excess. Then roll the chicken in corn flake crumbs and firmly press to make sure each piece is thoroughly coated. Starting with dark meat, place chicken in heated oil and fry until light and golden brown, about 4 to 5 minutes per side. Transfer chicken to wire rack. Place in oven and bake chicken for 20-25 minutes or until chicken is cooked through (170 degrees)
Bilal Baaz : Mar 20, 2014 – It should be try if you want to taste a dish..
Julie O'Connor : Mar 08, 2014 – I hope you like it Jordan! Let me know what you think!
Jordan Wexler : Mar 06, 2014 – Looks Great Julie - I am going to cook it this weekend!
Julie O'Connor : Feb 08, 2014 – This is the best fried chicken I have ever made. It is so crispy on the outside and so juicy and tender on the inside! Please give it a try! Yum!!!