James's Whole Fried Chicken
For the Fried Chickens:
2 whole fryer chickens (about 4 1/2 pounds)
Salt
Freshly ground black pepper
2 cups hot sauce
2 cups buttermilk
3 cups all-purpose flour
Creole seasoning, recipe follows
Peanut oil, for frying
For the Fried Chickens: Season the both chickens with
salt and pepper. Place each chicken in a large zip-lock bag. Add 1 cup of the
hot sauce and buttermilk to each bag. Seal each bag and shake several times to
incorporate all of the ingredients. Place in the refrigerator and marinate
overnight.
Remove the chicken from each bag and pour the marinade in a large mixing
bowl. In another large mixing bowl, add the flour and season with Creole
seasoning. Mix well. Dredge each chicken in the seasoned flour, coating
completely. Dip each chicken in the reserved marinade, letting the excess drip
off. Dredge the chicken for a second time in the seasoned flour, coating
completely. Shake off any excess.
Assemble the frying rig according to manufacture's directions.
To fry each chicken, fill the pot three quarters of the way full with the
peanut oil and heat the oil to between 350 degrees and 360 degrees F. Place one
chicken in the basket insert and carefully and slowly lower it into the hot oil.
Turn the chicken every 5 minutes, using long-handled forks. A whole chicken will
take 3 to 5 minutes per pound to cook. It is done when the internal temperature
reaches 170 degrees to 180 degrees F on an instant read meat thermometer.
Carefully lift the basket out of the hot oil. This can be done by inserting a
broomstick through the handles and having 2 strong people lift the basket out of
the pot. Using the long-handled forks, transfer the chicken to a large brown
paper bag and let stand for about 15 minutes before removing to carve. Repeat
the procedure for the second chicken. Carve the chickens into individual pieces.
Essence Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an
airtight jar or container.
We
are not retreating - we are advancing in the other direction.
-
General Douglas MacArthur