A recipe from Lucky, Roanoke
Lucky Fried Chicken
1 whole chicken, cut into 8 pieces
4 tablespoons herbes de Provence
4 tablespoons smoked paprika
a couple dashes of Tabasco
4 cups all purpose flour
4 cups buttermilk
coarse black pepper
kosher salt
Make a brine of ¾ cups kosher salt and 1 gallon of water. Place chicken in the brine and refrigerate for 24 hours.
In a mixing bowl, add 2 tablespoons herbes de Provence, 2 tablespoons smoked paprika, a couple dashes of Tabasco, 1 tablespoon coarse black pepper and a pinch of salt. Mix in the buttermilk, and cover chicken with mixture. Let set for at least 24 hours.
Preheat fryer or cast iron skillet to 350 degrees. In a mixing bowl, add 2 tablespoons herbes de Provence, 2 tablespoons smoked paprika, 1 tablespoon coarse black pepper and 1 teaspoon salt. Mix herbs and spices together with the flour. Remove chicken from buttermilk, and toss in the flour mix, making sure to cover each piece with flour. Place in hot oil. Fry for about 10 minutes. When the chicken’s temperature is 170 degrees or above, it is done. Remove from fryer and drain.
Serves 4
