Try this delicious recipe for authentic Southern Fried Chicken. It is so much better than anything you could get at a drive-thru and great to serve to a crown on summer evenings relaxing in the backyard. Also, try it for a great picnic meal when you head out to the 4th of July fireworks this summer... you be so glad you did.
5 1⁄2 Pound
4 1⁄2 Cup (72 tbs)
Louisiana hot sauce/Any hot sauce
1⁄2 Cup (8 tbs)
Salt and pepper
3 , beaten
1⁄3 Cup (5.33 tbs)
All purpose flour
2 Cup (32 tbs)
1 1⁄2 Teaspoon
4 Cup (64 tbs) (for deep frying)
1. In a vessel, put butter milk, Louisiana hot sauce, salt and pepper, mix well. Add chicken legs, allow to marinade for 4-5 hours in refrigerator.
2. Cover a bowl with paper towels.
3. In a mixing bowl, beat eggs, add 1 cup of marinade mixture, egg and water, and mix.
4. In a shallow dish, place all purpose flour, ground pepper, paprika, garlic powder and salt, combine well.
5. Dip each chicken leg first in the flour mixture, then in the egg batter and again into the flour to coat uniformly, arrange on a tray.
6. Heat oil to about 350F, fry the chicken leg until it turns deep brown, transfer to the bowl covered with paper towel.
If you have failed making Southern Fried Chicken Legs several times, Chef Scott is going to put an end to your woes with this recipe video. He is not only showing his recipe but also gives us valuable tips on how to make them perfectly without letting the batter fall off the chicken. The most important ingredient in Scott's recipe is the buttermilk which gives a really thick crust and a nice zip to the Southern Fried Chicken Legs.