Photo by: Travis Rathbone
"Who doesn’t love fried chicken? I grew up eating it cold, since my mom would make it to take on car trips. It tastes so good that way. Six years ago, I was in Memphis shooting a movie and someone brought fried chicken from Gus’s. I got really obsessed. It started me on my fried chicken path, and I’ve been tweaking my recipe ever since." Click here to read the rest of Norah's Sunday Dinner story.
ingredients: Add all to shopping list
10 chicken legs and thighs
1 large yellow onion, sliced into rings
4 cups buttermilk
4 shakes hot sauce (like Valentina)
2 cups flour
1 tsp black pepper
1 Tbsp chopped parsley
At a glance:
1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste.
2. Cover and set aside for at least 30 minutes.
3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt.
4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway.
5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture.
6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd.
7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning.
8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley.
- Put music on while you cook. "I always listen to Neil Young when I’m making food."
- "Be sure to have a fire extinguisher nearby when frying!"
- "Onion rings cook faster than chicken and burn easily, so watch them carefully."
- "Set out honey and ranch dressing or hot sauce, and serve with corn bread."
Serves: 10. Per Serving: 300 calories, 4g carbs, 30g protein, 17g fat, 100mg sodium, 105mg cholesterol, 0g fiber