Southern Fried Chicken

Ingredients for 4 servings:

• 500 ml buttermilk
• 80 ml Worcestershire sauce
• 60 ml Tabasco
• 1 chicken, 1800 g, cut into 8 pieces
• 255 g flour
• 2 ½ tsp instant chicken broth
• 2 tsp salt, onion
• 3 tsp black pepper
• 750 ml oil or fat for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 5 minutes

from the USA, so excellent

In a large bowl, combine buttermilk, Worcestershire sauce, and Tabasco. Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for 8 hours. After 8 hours, remove the bowl from the refrigerator and let the chicken pieces come to room temperature. In a large plastic bag, shake together the flour, onion salt, chicken bouillon powder, and pepper to form a well-mixed consistency. Remove the chicken pieces from the marinade, drain well, and place them in the plastic bag in batches. Shake the bag to coat all pieces with the flour mixture. Place the pieces on a baking sheet and let rest for 10 minutes. While the chicken pieces are resting, either preheat the deep fryer or pour the oil into a large pot and heat on the stovetop. The temperature should not exceed 160 degrees C; this is very important! First, deep-fry the chicken thighs and drumsticks for 15 minutes, turning once. They should be golden brown and the internal temperature should reach 71 degrees C. Drain the pieces on paper towels. Then deep-fry the breast and wings. Follow the same procedure. This portion may take a little less time (check the internal temperature). Drain the breast and wings on paper towels and serve all pieces. Serve with French fries or sandwiches.