鈥?1 quart buttermilk, plus 2 cups
鈥?Kosher salt and freshly ground pepper
鈥?2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
鈥?2 chickens (3 to 4 pounds each), each cut up into 8 pieces
鈥?4 cups all-purpose flour
鈥?1 tablespoon garlic powder
鈥?1 tablespoon onion powder
鈥?1 tablespoon sweet paprika
鈥?Peanut oil, for deep-frying
Directions
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
Yield: 4 to 6 servingsWhat are some good Fried Chicken recipes?
I saw this recipe on one of Tyler Florence's Food 911 and had to try it. I have not been able to make a good fried chicken before this, and it's awesome. My family loves it. It doesn't use a deep fryer, but you can though. Lauren C's mom is dead on about using buttermilk to marinate your chicken - it makes it very juicy and tender.
* 3 1/2 lbs frying chicken, cut into 8 serving pieces
* 2 cups buttermilk
* 1/4 cup water
* 2 teaspoons red pepper sauce
* 3 cups flour
* 1 tablespoon kosher salt
* fresh cracked black pepper, to taste
* 1 tablespoon dried oregano
* 1 tablespoon garlic powder
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 4 cups peanut oil, for frying
Rinse the chicken pieces and pat dry with paper towels.
In a shallow platter, combine the buttermilk, water, and red pepper sauce.
Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
Place flour in a shallow platter.
Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan.
Carefully add the chicken pieces in a single layer, skin side down.
Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
Turn again, frying a total of 15 minutes.
The turning will produce a golden-crisp skin with even color.
Remove chicken to a plate lined with paper towels to drain.
Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.What are some good Fried Chicken recipes?
boneless chicken breasts.
You will need milk, eggs, flour, and instant potato flakes and whatever spices you like.
mix egg and milk. Mix flour, instant potato and spices together in a seperate bowl.
Dip chicken in milk egg mixture and then dip in flour mixture. repeat again for a more crispy chicken and fry.
I do it all the time here is my recipe. Take the chicken and wash/rinse out with water. Place in microvable dish and pour Soy Sauce over and in it. I put aluminum foil on the tips of the legs and wings (its o.k. to do this). Depending on the size of the chicken I put it on for 30-35 mins. baste every now and then with the soy sauce in the dish.
http://hubpages.com/_rkt/hub/Simple-Chic鈥?/a>
My mom used to marinade her chicken in buttermilk overnight before she fried it....I think it made it juicier. Then just go to foodnetwork.com and get a fried chicken recipe.
Bunny
http://www.toeringbling.com
OMG yum. I cant help im on a diet. aagh
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