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Catherine Breuer's Fried Chicken Recipe


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     Catherine Breuer's Fried Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   2-4
Preptime   2 Days
  Lemonade or Sweet Tea

2 Tbsp. Kosher Salt
2 tsp. plus 1 Tbsp. freshly ground black pepper
1 1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 3-4 lb. chicken, cut into 10 pieces (backbone and wing tips removed)
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 Tbsp. cornstarch
Peanut Oil
Special Equipment -
Cast Iron skillet
Deep-fry thermometer
Wire or Mesh rack and baking sheet it fits into
Large Bowl or air-tight container

Cut the chicken, or request it to be cut at the store. Smaller pieces, equal in weight or size work best. Halve the breasts then cut them crosswise. Antibiotic free, or organic chicken is best.
(Notice not all the salt and pepper are used in this step) Whisk 1 Tbsp. salt, 2 tsp. pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. (Grandma mixed large amounts of this mix and kept it in a shaker) Place the chicken in a large enough bowl to hold all 10 pieces, add the seasonings and coat well. Cover and refrigerate overnight. You can also use an airtight container.
The next day, let chicken set out at room temperature for an hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. In a 9 x 12 baking dish, whisk flour, cornstarch, and remaning 1 Tbsp. salt and 1 Tbsp. pepper.
Pour peanut oil into a 10-12 inch cast iron skillet (or other heavy straight-sided skillet that's not non-stick) to a depth of 3/4 inch. Prop the thermometer in oil so the bulb is submerged. Heat over medium-high heat to 350 degrees. Set a wire rack inside of a baking sheet with sides.

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