Virginia Fried Chicken
Frying chicken was a technique known to Europeans before the first settlers came to Virginia, but it was here that the highly seasoned, golden, and crispy-crusted fried chicken that we know today was developed with the use of herbs and spices from African slaves.
Virginia Fried Chicken Recipe
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon garlic powder
1 cup buttermilk
3 tablespoons hot sauce
1 (4–5 pound) chicken, cut into pieces
Whisk the flour, salt, black pepper, cayenne, and garlic powder together in a medium bowl. Stir the buttermilk and hot sauce together in another medium bowl.
Dip the chicken pieces in the buttermilk mixture and dredge in the flour mixture, shaking to remove excess. Lay the chicken on a baking sheet and refrigerate for about 30 minutes or until the flour dries slightly and forms a pasty crust.
Preheat the oven to 225°F.
Fill a large skillet with 1⁄2- to 3⁄4-inch of the peanut oil, and heat over medium-high heat. The oil is hot enough when a pinch of flour sizzles in it; the oil should not be smoking. Place half of the chicken pieces in the skillet and cook until golden, 13 to 15 minutes. Turn the chicken pieces and cook until golden on the other side, 10 to 12 minutes.
Place the chicken on a wire rack set over a baking sheet and place in the oven to drain and keep warm while cooking the second batch.
Yields 4–6 servings
Recipe courtesy of Dishing Up Virginia.
Don't feel like cooking? Here are some Coastal Virginia restaurants that serve chicken worth crossing the road for.