Ingredients: |
Ingredients: 2 (3 pound) fryers, cut into 8 pieces each
For the soaking mixture:
1 quart buttermilk
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, slightly crushed
For the flour mixture:
3 cups unbleached all purpose flour
2 teaspoons salt
2 teaspoons cayenne pepper
1 teaspoon paprika
Vegetable oil for frying.
|
Directions: |
Directions:In a large bowl, combine the buttermilk, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, black pepper and garlic. Add chicken pieces, turning to coat well. Cover bowl and refrigerate overnight, turning chicken once or twice. Drain chicken in a colander, discarding buttermilk mixture.
In a shallow pan, combine flour with remaining salt and spices. Dredge chicken pieces in flour mixture. Shake off excess and set aside on a baking sheet for about 30 minutes.
In a large, heavy frying pan with straight sides, heat one half inch of oil to 360º. Just before frying, dredge chicken in flour mixture again. Add to oil one piece at a time to maintain a steady oil temperature. Fry 4 to 6 pieces at a time, depending on size of pan, without crowding.
While chicken is frying, maintain a temperature of 320º. Cook for 10 to 11 minutes per side, turning once, until chicken reaches an internal temperature of 160º and juices run clear. Remove from oil with a slotted spoon and drain on paper towels. Repeat until all chicken is cooked. Serve hot or cold. |
This recipe for Mom's Spicy Fried Chicken is from