With a few careful tweaks to a beloved family recipe, this Southern favorite is fried to perfection.
Ingredients
2 cups whole buttermilk
1 cup white wine
½ cup hot sauce
1 whole chicken, cut into 8 pieces
Vegetable oil, for frying
4 cups all-purpose flour
1 cup cornstarch
Chicken Spice (recipe follows), to taste
Chicken Spice
¼ cup kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
½ tablespoon cayenne pepper
Instructions
In a large bowl, whisk together buttermilk, wine, and hot sauce. Add chicken, tossing to coat. Cover and refrigerate for at least 4 hours and up to 12 hours.
In a Dutch oven, pour oil to fill halfway. Heat over medium heat until a deep-fry thermometer registers 350°. Set a wire rack inside a rimmed baking sheet.
Let chicken stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and cornstarch. Working in batches, remove chicken pieces from brine, letting excess drip off. Dredge in flour mixture.
Fry until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, 16 to 20 minutes for breast pieces, 10 to 12 minutes for thighs and legs, and 6 to 8 minutes for wings. Let drain on prepared rack. Immediately season to taste with Chicken Spice.
Chicken Spice
In a small bowl, stir together all ingredients. Store in an airtight container for up to 1 month.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/cory-bahr-shares-grandmas-fried-chicken-recipe/