I'm not afraid to admit it, fried chicken has always been my Achilles heel. I've cooked hundreds of batches and have never been able to master the crust. This last batch I tried something different, something I'd never heard of before. Using a double dusting that is left overnight to set up.
Ingredients:
Cut brined chicken
1/2 buttermilk, 1/2 100 proof vodka (looking for a very thin mix) dash of hot sauce
1/2 House Autry chicken batter, 1/2 corn starch
Cut up chicken, dust with flour mix, then buttermilk, then flour mix. Try to get as light a coat as possible.
Let chicken rest in the refrigerator open for 24hrs
Fry at 320 degrees in seasoned peanut oil. (dark meat 15 minutes, white meat 10 min)
Finally chicken I could serve guest.
