RICHMOND, Va. - Barbecue, biscuits, sweet tea, and peach cobbler may be southern staples, but you certainly can’t forget the fried chicken. Executive Chef Justin Addison shares the secret recipe of the Colonial Williamsburg Resorts to help you kick your summer off with deliciousness. To learn more about Colonial Williamsburg Resorts visit their website.
Sweet Tea & Barley Southern Fried Chicken
Yield: 6 servings
- ¾ cup All Purpose Flour
- 1/8 cup Corn Starch
- 1/8 cup Potato Starch (double corn starch if not available)
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Salt & Black Pepper
- 1 teaspoon Paprika
- 1 Whole chicken (cut approx. 8 pieces)
- 1 gallon Oil
- 1 gallon Brine (use your favorite brine, we use a simple salt and sugar brine)
1. Combine first 7 ingredients thoroughly and reserve in a covered container until needed.
2. Rinse all chicken with water and place in brine for 8 to 24 hours. Skip this step if you do not want to brine.
3. Rinse chicken and pat dry when out of brine. Leave at room temperature for an hour before frying process.
4. Heat oil to 325 degrees F in a deep fryer.
5. Dredge chicken in flour mixture. Let sit in flour mix for 5-10 minutes making sure the chicken pieces are fully covered in the mix.
6. When chicken reaches 165-degree F, remove from fryer and place on a rack, let cool slightly and serve. Repeat process until chicken is all done.