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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Ripped from a magazine's style and entertaining section. It was sitting in my box...thought I'd post it. There is a 3 hour, or more, marination of the chicken in buttermilk required for this recipe. Ingredients:
2 chicken, cut into serving pieces |
1 quart buttermilk |
2 cups flour |
5 tablespoons kosher salt |
1 tablespoon fresh ground black pepper |
1 tablespoon cayenne |
2 tablespoons paprika |
oil (for frying) |
Directions:
1. Place the chicken pieces into a large bowl, and pour the buttermilk to cover them.
2. Cover and refrigerate for at least 3 hours or overnight.
3. In a large plastic bag, combine all of the dry ingredients.
4. Heat the oil in a deep skillet to about 370 degrees.
5. Take the chicken pieces out of the buttermilk, and shake them in the bag with the seasoned flour, 1-2 pieces at a time.
6. Drop them in the hot oil deep enough to cover, and fry 6-8 minutes; turn and continue cooking.
7. Turn once more and cook until the chicken is well browned and tender to the fork.
8. Transfer the chicken to absorbent paper towels.
9. Season with salt and pepper, if necessary.
10. If serving the chicken later, allow to cool completely before packing it up so that is stays crisp.
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