Amanda’s Famous Fried Chicken

So I don’t brag on myself very much, but I do make amazing fried chicken! It is a commitment though, you need to prep the chicken for 24 hours first.

Ingredients:

• 4 cups of Buttermilk
• 2 Tbsp Garlic Powder
• 1 Tbsp Garlic Salt
• Freshly ground Black Pepper
• As much chicken as you need for your dinner ( I personally used 8 pieces of Chicken Thighs, Chicken Breasts, and Drumsticks.)
• Vegetable Oil, for frying (about 8-10 cups)
• 4 Large Eggs
• 3 Cups of Flour
• Kosher Salt

Instructions:

1. In a large container that has a lid, whisk together the buttermilk, garlic powder, garlic salt, salt, and 1 Tbsp of pepper. Add the chicken and toss to coat completely in the buttermilk. Cover the container and refrigerate overnight (preferably for about 24 hrs)
2. To get started, pour about 4-5 inches of oil (enough for the chicken to be covered) into the fryer, heavy pot. Attach a frying thermometer to the side of the pot and heat the oil over medium-high heat until it reaches 350° F.
3. While the oil is heating, whisk the eggs in a shallow dish. In a separate shallow dish, whisk together the flour and 1 teaspoon each salt and pepper. Set a wire rack over a large baking sheet to hold the raw floured chicken and set another rack over a baking sheet lined with paper towels to hold the finished chicken. (I got this idea from Joanna Gaines, makes life easier)
4. Dip each piece of chicken in the eggs and then in the flour, shaking to remove any excess flour. Set on the rack.
5. After the oil is at 350°F, add a few pieces of chicken, do not put too many in. The temp of the oil will drop as you put chicken into it, you need to maintain the oil temp between 330° and 350°F.
6. Fry the chicken until the juices run clear when pierced, about 10 minutes or until it floats to the top (check the internal temp to make sure it is at 165°F). Use tongs or a slotted spoon to transfer the chicken from the pot to the wired rack for the finished chicken. Return the oil temp to 350°F, repeat with the remaining chicken in two or three batches.

I served my fried chicken with some homemade mashed potatoes and yummy gravy.