Steve loves Fried Chicken. It’s right up there with Tuna Salad, Bacon, and a good Steak on the Grill. This is our secret weapon to serve a crowd. Served warm or room temperature it is always a hit!Fried Chicken is our potluck staple. It is so versatile – we can make it ahead for a potluck, entertaining on the boat or even a relaxed dinner in the backyard. It is the perfect party food – you can serve it with a napkin, guests can eat with their hands and throw away the bones. That my friend is the perfect party food!
Steve takes two chickens (or more) and cuts them into pieces. Each chicken breaks down into 8-10 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts that we divide into two. First thing is to soak the chicken in buttermilk for 12 – 24 hours, this tenderizes it and gives us a good base to keep the seasoning mix & flour on the skin. Drain the chicken, shake the seasoning mix evenly over it on both sides then dredge in flour. To escape the mess of frying, Steve takes his cast iron skillet out to the grill, adds peanut oil and once the oil reaches 325 degrees he’s in business.
- 2 broiler/fryer chickens
- 1 Quart of Buttermilk
- ¼ Cup of Hot Sauce (I use Franks or Crystal but use your favorite)
- 2 Tablespoons Sea Salt
- 2 Tablespoons Paprika (we like the Smoked Paprika, Pimenton de la Vera)
- 2 Teaspoons Onion Powder
- 1 Teaspoon Cayenne Pepper
- Flour, for dredging
- 1 Quart of Peanut Oil + more as needed
- Cut each chicken into 10 pieces, you will have 20 pieces total. Each chicken yields: 2 legs, 2 thighs, 2 wings, 2 breasts split into 2 totaling 4 pieces, 2 wings. I like to split the breasts in two making the sizes a bit more manageable.
- Pour the buttermilk into a 5-6 quart pot with a lid or a large bowl, stir in the hot sauce. Gently add the chicken to the chicken pieces making sure all of the chicken is submerged. Cover and refrigerate for 12 to 24 hours.
- Combine salt, paprika, onion powder, and cayenne pepper into a shaker (I use a TableCraft All Purpose Stainless Steel Shaker)
- Add the ¾ to 1 quart of Peanut oil to a 12” frying pan or cast iron skillet to come ⅓” - ½” up the
- side. Heat the oil to 325 degrees F. Do not allow oil to go over 325 degrees
- Line a baking sheet with foil and set a baking rack over it. Add the flower to a plate to dredge the chicken.
- Drain the chicken and set it skin side up onto the baking rack. Season chicken heavily with the spice mixture shaking it all over the chicken on the rack, turning to coat.
- Place chicken skin side down into the simmering oil. Keep the breasts together as they will cook in less time than the dark meat. Cook chicken until the skin is beautiful golden brown
- Approximately 10 to 12 minutes then turn it and cook another 10 – 12 minutes. Requlate the heat to make sure the temperature of the oil stays at 325 degrees. Check to see the internal temperature is 165 degrees for the breasts and 175 for the dark meat. Remove the chicken pieces to drain on brown paper bags.
- Eat the fried chicken warm or at room temperature. The chicken can be refrigerated for 12 – 24 hours and returned to room temperature. The chicken must be completely cool before refrigerating.
- Pile the chicken on a platter and serve.
I would like to give a huge shout out to T.R. Crumbley of Gluten Free Crumbley for hosting this event!!!!!
Thanks to Alton Brown for inspiring us with the shake method to season the chicken. We’ve rearranged some of the ingredients in his seasoning mixture but Alton’s spice shake is genius. We even tried a few pieces with Gluten Free Flour and it was really good. Our friend, Rachel, was so excited to have Fried Chicken, due to her gluten intolerance she gave it up long time ago.
Looking for summer inspiration? Come and check out the Sunday Supper’s Potluck favorites:
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
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