Mom’s Fried Chicken

Mom’s Fried Chicken

Ingredients:

Marinade

12-14 Chicken Legs

80z Apple Cider Vinegar

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tbsp Black Pepper

1 Tbsp Smoked Paprika

1 Tsp Cayenne Pepper

1 Tbsp Kosher Salt

SERVES 6

Dredge:

3 Cups All-Purpose Flour

3 Tbsp Kosher Salt

2 Tbsp Garlic Powder

2 Tbsp Onion Powder

2 Tbsp Black Pepper

1 Tbsp Smoked Paprika For Frying:

64 oz (2qt) Vegetable Oil

Directions:

1. Combine the chicken legs, vinegar and seasonings for the chicken. Allow this to marinate for a minimum of 30 minutes.
2. Combine the dredge ingredients together and mix thoroughly. Dredge the chicken in the flour mixture, press the flour into the chicken, shake off the excess and set aside. Let this sit for 10 minutes before frying.
3. Add oil to a pot, cast iron or fryer. Heat to 350°F.
4. Place 3-4 chicken legs in at a time and fry. Let the oil coat as much of the chicken as possible. Flip every 3-5 minutes if necessary.
5. Remove one leg from the fryer when it appears crispy and golden brown. If you have a thermometer, probe the chicken and temp it to 165°F. If its lower than 165, return it to the frying oil for another few minutes and try again. Once the chicken is up to temp, remove from the oil and place on paper towels or a roasting rack to drain off any extra oil.