Paula Dean's Spicy Buttermilk Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken! Ingredients:
1 quart buttermilk |
1 tablespoon hot sauce |
2 teaspoons lawry's seasoned salt, divided |
1 (4 -5 lb) chicken, cut into 8 pieces |
2 cups all-purpose flour |
1 teaspoon garlic salt |
1 teaspoon ground red pepper |
1 teaspoon onion powder |
peanut oil (for frying) |
Directions:
1. In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
2. In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
3. In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
4. Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
5. Enjoy!
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