The General's Fried Chicken Recipe

3      Reviews by:    Shirley Hunter   The General's Fried Chicken Recipe uses cayenne pepper, garlic powder, sumac, flour, cornstarch, buttermilk, egg, bourbon and oil to create this very flavorful fried chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:4 Nutrition facts:884 calories28.7 grams fat Print Preview Rate This Recipe Prep Time:   12 Hours Cook Time:   35 Minutes Total Time:   12 Hours 35 Minutes

INGREDIENTS

• 1 3 1/5 lbs. chicken disjointed
• 2 Tbsp kosher salt
• 2 tsp black pepper, freshly ground
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 2 tsp sumac
• 2 cups all-purpose flour
• 2 Tbsp cornstarch
• 1 cup low-fat buttermilk
• 1 egg
• 2 Tbsp bourbon
• 2 quarts vegetable oil

DIRECTIONS

• Place chicken onto a wire rack over a sheet pan. Sprinkle both sides of the chicken with kosher salt. Let the chicken sit at room temperature for 30 minutes, uncovered. Combine the peppers, garlic powder and sumac. Sprinkle the chicken on both sides with 1/2 of the spice mixture. Set the remaining 1/2 aside. Refrigerate chicken, uncovered, on bottom shelf of refrigerator for at least 4 hours with overnight being even better.
• One-half hour before cooking the chicken, remove the chicken from the refrigerator and rest at room temperature. Place the flour in a large mixing bowl. Add the remaining spice mixture to the flour and stir to mix well. Add the cornstarch to the flour mixture and stir to mix well. To a second bowl add buttermilk, egg and bourbon and whisk to combine.
• Dip individual pieces of the chicken into the buttermilk mixture to coat well, lift chicken out of the buttermilk mixture and allow it to drain over the buttermilk for a couple of seconds before placing into the flour mixture. Work the flour mixture over the chicken thoroughly, getting into all nooks and crevices. Place breading chicken back onto the wire rack. Repeat the breading process with all chicken pieces.
• Place the oil into a Dutch oven. Attach a thermometer to the Dutch oven to monitor oil temperature. Over medium-high heat, heat oil to 350 degrees F. Place paper towels onto a baking pan and top the towel with a wire rack which has been turned upside down. (The rack will allow the towel to wick away oil while keeping the chicken above the towels.) Place the dark meat pieces of the chicken into the oil and maintaining the oil temperature between 325 and 350 degrees F, cook the chicken for 12 to 13 minutes. Check the internal temperature of the chicken with a thermometer to ensure chicken is at least 165 degrees F. With the oil at atleast 325 degrees F, begin to cook the remaining chicken pieces. Cook for 12 to 13 minutes and check temperature to assure at least 165 degrees F. Let chicken rest for five minutes before service.

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