Spicy Buttermilk-Battered Fried Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Spicy, well-seasoned fried chicken from 25 Years Of Favorite Brand Name Recipes . Adjust the cayenne pepper to your personal tastes. If you're an atomic wing eater at the local bar, you may want to increase it! Ingredients:
2 cups buttermilk |
3 teaspoons red pepper sauce |
1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry |
2 1/2 cups all-purpose flour |
1 tablespoon dried oregano |
1 tablespoon garlic powder |
1 teaspoon paprika |
1 teaspoon cayenne pepper |
1 tablespoon salt |
1 teaspoon fresh ground black pepper |
canola oil (for frying) |
Directions:
1. In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
2. In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
3. In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
4. Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
5. Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.
|
|