Texas Style “Chicken Shack” Fried Chicken

Texas Style “Chicken Shack” Fried Chicken

Trust me, this is the real deal.  I have an old friend from down south that tells me the secret to good fried chicken is cold chicken and hot grease.

Marinade:

1 Qt Buttermilk

1 Tbl. salt

1 Tbl. soy sauce

2 tsp. Worcestershire sauce

1 1/2 tsp. white pepper

2 tsp. granulated garlic

1 tsp. sugar

1 tsp. ancho chile powder

1 tsp. cayenne pepper

Breasts, legs, thighs, and wings from two frying chickens, with skin

Dredge:

3 cups all-purpose flour

1 Tbl. salt

1 tsp. cayenne pepper

1 tsp. white pepper

1 tsp. granulated garlic

1/2 tsp. ancho chile powder

Oil for frying

In a large non-reactive container whisk all marinade ingredients together.  Place the chicken in the marinade so that all the pieces are submerged in the marinade.  Cover and refrigerate overnight, stirring twice.  Stir together the dredge ingredients.  Remove the chicken from the marinade.  Discard marinade and drain the chicken for a few minutes.  Dredge the chicken in the flour mixture and place on a cookie sheet so that the pieces are not touching.  Place the cookie sheet in the refrigerator for 15 minutes.  Pour 2 inches of oil into a large iron frying pan and heat to 375º.  Take only as much chicken as will fit in the frying pan in one layer from the refrigerator and carefully place it a piece at a time in the oil.  Fry one side for 12 minutes, turn and fry the other side for 12 minutes or until golden brown.  Serve with mashed potatoes, gravy, green beans and plenty of iced tea.

Serves 12