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By Anthony Salemme, contributing chef
Here at MealPVD I only fry outside so the whole house doesn’t smell of grease. With the nice weather and extra daylight, it’s easy to do outside on the extra burner on the grill or in a Fry Daddy.
2 cups buttermilk
¼ cup Frank’s red-hot sauce
1 whole chicken 3-4 lbs.
2 -3 cups vegetable oil
2 ½ cups flour
½ cup cornstarch
2 teaspoons salt
1½ teaspoon thyme
1½ teaspoon dried basil
1 teaspoon oregano
1 teaspoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon ginger
1 teaspoon cinnamon
1 tablespoon white pepper
Combine all the herbs and spices in a bowl. In a larger bowl beat the eggs with buttermilk and Frank’s red hot and half the spice mixture. Cut the whole chicken into 10 pieces (the breast is cut in half width wise)
Toss the chicken pieces in and let marinate for 3-4 hours or overnight.
Toss the rest of the spices into the flour and cornstarch. Dump into a paper bag.
Heat the oil in a shallow cast iron or heavy bottom pan to 325 f.
Remove chicken from butter milk mixture let excess milk drip off.
Shake the chicken pieces two at a time. Fry up to 4 pieces at a time for 12-14 minutes and drain on wire rack Keep warm in a 350-f oven until all the chicken is done.
Serve with your favorite sides.
Anthony Salemme, Personal Chef & Massage Therapist
Instagram at @mealpvd