Buttermilk Fried Chicken
Source of Recipe
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Recipe Introduction
Serves 8; Prep time: 30 minutes; Total time: 1 hour
Marinating the chicken in buttermilk makes the meat moist and
flavorful. Chicken breasts cook faster than other parts, so fry them
separately in the last batch. For fried chicken with less fat and
fewer calories, remove the skin before marinating.
List of Ingredients
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10
serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
Recipe
1. In each of two 1-gallon resealable plastic bags, combine 1 cup
buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the
chicken pieces. Shake to coat; refrigerate up to 2 days.
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt
and remaining 2 teaspoons cayenne. (This pungent spice is made from
ground dried chiles. Used in small quantities, it adds heat to
dishes without being overpowering.) Dredge chicken pieces, one at a
time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet (or other heavy-bottom
skillet), heat oil to 350° on a deep-fry thermometer (or until a
pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn
chicken with tongs. Cook until golden brown, juices run clear, and
internal temperature is 165°, about 10 minutes more. Transfer to a
rack to drain. Season with salt, if desired.
5. Return oil temperature to 350°. Repeat with remaining
chicken.
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