Lifelong Mississippian Gerry Mims and his family have eaten a lot of fried chicken. But surprisingly, he didnt have a recipe his family could call its own. At least until recently, when his son Ben created this Worcestershire-spiked version that has a great kick to it. Rach's take? "Chicken cutlets were a staple of my young life, but I dont think I made a deep-fried chicken until this past year, when I wrote a spicy curry fried chicken recipe. My husband has since become such a huge fan that I have written six different fried chicken recipes in the last six months, including my latest: fried chicken sliders."
Makes: 4 servings
Prep: 15 mins
Cook: 35 mins
- 2 cups buttermilk
- 1/3 cup Worcestershire sauce
- 1/4 cup hot pepper sauce
- 1 3- to 4-pound chicken, cut into 8 pieces
- 2 cups flour
- 2 tablespoons seasoned salt, such as Lawrys
- 1 tablespoon pepper
- 3 cups vegetable shortening
- In a large bowl, combine the buttermilk, Worcestershire sauce and hot sauce. Add the chicken and turn to coat; cover and refrigerate for 4 hours or overnight.
- Bring the marinated chicken to room temperature. In a 1-gallon resealable plastic bag or large paper bag, combine the flour, seasoned salt and pepper. Remove the chicken from the marinade, shaking off any excess. Working in 2 batches, place in the seasoned flour; shake until well coated. Place on a baking sheet and let sit for 10 minutes.
- Meanwhile, in a dutch oven, heat the vegetable shortening over medium-high heat until it registers 315 degrees on a deep-fry thermometer. Add the chicken thighs and legs and cook, turning once, until golden and the internal temperature registers 160 degrees on an instant-read thermometer, about 15 minutes; transfer to a rack to drain. Repeat with the breasts and wings.