How To Make Southern Fried Chicken By Curtis Stone
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
Crisp on the outside and tender on the inside, this buttermilk-coated fried chicken from celebrity chef Curtis Stone is finger-licking good. Serve alongside some crunchy potato chips or Curtis' Old-Fashioned Southern Biscuits, and don't leave a crumb behind.
- 4 teaspoons salt, divided
- One 4-pound whole chicken, backbone removed, chicken cut into 8 pieces
- 3 cups buttermilk
- About 6 cups grapeseed or canola oil, for deep-frying
- 2 cups all-purpose flour
- 1 ½ tablespoons dry mustard
- 1 ½ tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 tablespoons water
To marinate the chicken, massage 1 ½ teaspoons salt into the chicken pieces. Combine chicken and buttermilk in a large bowl or shallow dish, and turn chicken to ensure they are completely coated with buttermilk. Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
To fry the chicken, preheat oven to 300˚F.
Add enough oil to fill a large wok or heavy sauté pan about halfway. Heat oil over medium-high until it registers 350˚F to 375˚F on a deep-fry thermometer.
In a shallow dish, stir together flour, dry mustard, paprika, garlic powder, onion powder, pepper, and 2 teaspoons salt. In a medium bowl, whisk together eggs and water.
Working with one chicken piece at a time, lift chicken from marinade, allowing any excess marinade to drip back into the dish, then dredge chicken in flour mixture to coat completely. Dredge the flour-coated chicken in the egg wash, then dredge chicken in the flour mixture again to coat completely.
Working in 2 to 3 batches, carefully place the coated chicken pieces in the hot oil and cook for about 12 minutes, turning as needed, until golden and almost cooked through. Using a skimmer, transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.
Bake for about 10 minutes or until chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.