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Southern Fried Chicken

Southern Fried Chicken

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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Servings

4 Servings

Ingredients

  • 3 cups dill pickle juice
  • 1 4-pound bone-in chicken, cut into 10 pieces (each breast gets cut in half)
  • Several dashes favorite hot sauce
  • 3 egg whites
  • 2 cups all-purpose flour
  • ½  cup cornstarch
  • 2 teaspoons baking powder
  • Kosher salt
  • 4 cups oil for frying
  • 1 whole Vidalia or Spanish onion, cut into ½-inch thick rounds

Instructions

  • Marinate chicken pieces in pickle juice and hot sauce for up to 2 hours.
  • Line 1 baking sheet with brown paper bags (to soak up excess oil) and preheat oven to 300°F.
  • Whisk egg whites together with 3 tablespoons water.
  • Combine flour, cornstarch and baking powder in a brown paper bag.
  • Heat oil to 375°F in a heavy gauge pan.
  • Shake off excess pickle brine from chicken. Dredge chicken first in flour mixture, then egg whites and then back in flour.
  • Fry chicken, a few pieces at a time until brown and crispy on 1 side (about 6 minutes). Carefully tun chicken over and continue to fry
  • on the remaining side until cooked through (about 5 minutes).
  • Transfer cooked chicken to lined sheet. Sprinkle with kosher salt and keep warm in the oven.
  • Once chicken has been fried, dredge onion rings in flour, then egg, and back in flour before frying until brown and crispy, about 2 minutes per side.