Southern Fried Chicken With Corn On The Cob

Total Time: 48 hrs 20 mins Preparation Time: 20 mins Cook Time: 48 hrs

Ingredients

• Servings: 4
• 1 roasting chicken, about 4 lb., cut into 10 serving pieces
• kosher salt, to taste, plus
• 2 teaspoons kosher salt
• fresh ground pepper, to taste, plus
• 1 teaspoon ground pepper
• 2 cups buttermilk
• 1 -2 tablespoon tabasco sauce
• 6 cups canola oil
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon paprika
• 4 ears corn, shucked and boiled until tender

Recipe

• 1 rinse the chicken with cold water and pat dry with paper towels.
• 2 season the chicken with salt and pepper.
• 3 place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.
• 4 in a bowl, combine the buttermilk and tabasco and pour over the chicken, coating all the pieces.
• 5 cover with plastic wrap and refrigerate overnight.
• 6 remove the chicken from the refrigerator 30 minutes before cooking.
• 7 place the chicken in a colander and let the excess buttermilk drain off.
• 8 reserve the buttermilk, if desired, for dipping the chicken a second time.
• 9 in a deep cast-iron fry pan over medium-high heat, heat the oil to 350°f
• 10 preheat an oven to 200°f
• 11 line a baking sheet with paper towels.
• 12 in a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoons pepper and the paprika.
• 13 dredge the chicken in the flour mixture, shaking off the excess. (for a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.)
• 14 place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325°f, until the chicken is cooked through.
• 15 transfer to the prepared baking sheet and keep warm in the oven.
• 16 repeat with the remaining chicken.
• 17 serve with the corn.