slot bet 100 Fried Chicken – Eric Theiss

Fried Chicken

Fried Chicken


4 chicken thighs
4 chicken legs
2 split chicken breasts, cut in half
1 qt. buttermilk
3 cups flour
3 tbsp. paprika
2 tbsp. sea salt
1 tbsp. ground black pepper
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. cumin
1⁄2 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. poultry seasoning
2 qt. canola oil


  1. Soak the chicken in the buttermilk. Refrigerate for 4 hours.
  2. Mix the rest of the ingredients except for canola oil in a pan. Set aside.
  3. Place the Copper Chef on medium-high heat. Fill halfway with canola oil. Heat the oil to 365o F.
  4. Carefully place the fry basket into the Copper Chef.
  5. Remove the chicken from the buttermilk and dip into the flour mix. Shake off excess and place into the hot oil carefully, in batches (3-4 pieces per batch). Caution: the oil will be HOT!
  6. Cook for about 10 minutes or until the chicken is thoroughly cooked and golden.
  7. Serve.

Eric’s Tip: Adding Louisiana-style hot sauce to the buttermilk marinade gives this a nice southern kick

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