Neely Family Spicy Fried Chicken (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces |
salt and freshly ground black pepper |
1 quart buttermilk |
2 tablespoons hot sauce |
1 teaspoon cayenne pepper |
peanut oil, for frying |
3 cups all-purpose flour |
1 tablespoon cayenne |
2 teaspoons garlic powder |
1 teaspoon paprika |
Directions:
1. Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
2. Preheat a deep-fryer to 350 degrees F.
3. Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
4. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
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