- 1 broiler/fryer chicken, cut into 8 pieces
- 4 cups water
- 4 teaspoons kosher salt
- 4 Teaspoons lemon juice
- 2 tablespoons Red Seasoning Mixture (divided use)
- 2 cups Flour, for dredging
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 2 cups buttermilk (optional)
- 1-2 quarts peanut oil, for frying
Wash and clean chicken. Combine water, salt and lemon juice and pour in a plastic container or bag. Place chicken pieces into the bag or container and refrigerate for 12 to 24 hours.
Drain and dry the chicken. Liberally season both sides of the chicken with the red seasoning mixture. Dredge chicken in plain flour and shake off excess. Place on a rack in the refrigerator for 15 minutes.
Add 1 teaspoon salt, ½ teaspoon red seasoning mixture and baking powder to the remaining flour.
Meanwhile heat oil in a deep fryer to 340o F. Or if using a skillet add 1/4-inch oil. Heat to 340o.
Option 1: Remove the chicken from the refrigerator and one piece at a time, dredge or toss with the seasoned flour. Set these pieces on a board to rest. When all eight pieces have been floured move to Frying the Chicken.
Option 2: Set up a shallow bowl with buttermilk. Remove the chicken from the refrigerator and one piece at a time; dip into the buttermilk and into the seasoned flour. Set these pieces on a board to rest. When all eight pieces have been floured move to Frying the Chicken.
DEEP FRYER Method: Place the chicken in the deep fryer skin side down. The chicken should be covered by the oil. Midway through the cooking time, turn and check the chicken. Fry in batches for 12 minutes.
SKILLET Method: Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 minutes per side. More importantly, the internal temperature should be right around 170o. (Monitor cooking oil temperature every few minutes and adjust heat as necessary.)
Drain chicken on a rack over paper towels or newspaper. Do not drain by setting chicken directly on paper towels or brown paper bags.