Helloooooo lovely people!
I have had some friends awaiting this recipe, very very patiently. This recipe is wholly inspired by my mother (in law), my daughter’s “TaTa.” She walked me through, step by step, but of course, I had to sneak in some (Pasilla Chile) Magic.
This. is. straight. up. FIRE.
Make a lot. It will vanish.
Love you,
Amanda
TaTa's Fried Chicken
Prep time
Cook time
Total time
Author: gouramanda
Makes: 4
Ingredients
- 1 whole chicken, cut into thighs, wings, drumsticks, breasts
- 1 cup buttermilk
- 2 eggs
- 1 cup all purpose flour
- 1 cup panko bread crumbs, crushed to fine
- 1 teaspoon sea salt, fine
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Pasilla Chile Magic (Vecina Provisions), separated
- neutral oil (such as almond or avocado oil) ½ inch up the frying pan
Method
- Butcher the chicken into pieces.
- Whisk buttermilk and egg together in a large bowl. Soak chicken pieces while gathering the ingredients for the flour mixture. In a large plastic or paper bag, toss in all purpose flour, panko bread crumbs with salt, black pepper and red pepper (Pasilla Chile Magic).
- Heat neutral (avocado, almond) until it sizzles when you throw a teensy pinch of flour mixture in it, maintaining a medium heat.
- Remove chicken from soaking and toss to coat in flour mixture completely.
- Fry chicken, ensuring you do not to overcrowd the pan or fry in too hot of oil. Use a fry guard to help avoid splatters. Bigger pieces need about 15 minutes total (flipping halfway). Drain on paper towels and serve warm over mashed potatoes with pickles.
Notes
Special equipment: Fry shield