INGREDIENTS NEEDED


  • ½ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • 1 ½ cups mayonnaise
  • 8 ounces sour cream
  • 2 ounces buttermilk
  • ½ teaspoon tobasco
  • 2 ounces Worcestershire sauce
  • Salt & Pepper
  • 2 (3 pound) whole chickens
  • 2 gallons canola oil
  • 6 cups all-purpose flour
  • 1 quart buttermilk
  • 2 tablespoons old bay seasoning
  • ½ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • ½ teaspoon onion powder

FRYING

  • In a large pot, preheat the oil to 300⁰ F.
  • Strain chicken and remove excess buttermilk.
  • Completely coat each piece of chicken evenly with flour & gently shake off excess.
  • Frying one chicken at a time for 10 minutes.
  • The internal temperature should be 165⁰ F and the outside should be golden brown.
  • Remove and shake off excess oil and place onto rack for oil to drip off.
  • Lightly salt chicken and repeat with next batch.

CHICKEN

  • Take chicken and remove the wing, thigh, leg, 
  • For the breast, cut it to make 2 pieces out of each.
  • The two chickens should yield 20 pieces.
  • In a mixing bowl, evenly combine the spices.
  • In a small bowl, combine flour with half of the spices.
  • In a large plastic bag, pour in half of the spices with buttermilk and add chicken.
  • Allow for the chicken to marinate between 4 hours or overnight.

PLATING

  • Plate each person with a wing, thigh, leg, and two breasts.
  • Serve a side of ranch dressing per person.

RANCH DRESSING

  • Combine mayonnaise, sour cream, buttermilk, tobasco and Worcestershire sauce.
  • Set aside.

 

 

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