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Spicy Buttermilk Fried Chicken

Source of Recipe

From "Cooking with Spice" by Jennifer Newens


Recipe Introduction

"Southern cooks love deep-fried chicken. This version features a large measure of both black and cayenne peppers, and an array of dried herbs, to add lively flavors to the crisp coating that cloaks the chicken. Soaking the pieces in a buttermilk brine both adds flavor and keeps the chicken moist during frying."

List of Ingredients

â—¦ 4 cups buttermilk
â—¦ ¼ cup table salt
â—¦ 1 tablespoon hot red pepper sauce
â—¦ 1 chicken, about 4 pounds, cut into 10 pieces
â—¦ 1 cup all-purpose flour
â—¦ ¾ teaspoon baking powder
â—¦ ½ teaspoon freshly ground black peppercorns
â—¦ ¼ teaspoon cayenne pepper
â—¦ ½ teaspoon dried rosemary, crushed
â—¦ ½ teaspoon dried thyme
â—¦ ½ teaspoon dried sage
â—¦ Canola oil for frying


Recipe

In a very large nonreactive bowl, make a brine by whisking together buttermilk, salt, and red pepper sauce until salt dissolves. Add chicken, making sure that it is completely submerged. Cover and refrigerate for 6 to 12 hours. Remove bowl from refrigerator about 1 hour before you plan to fry.

Line a rimmed baking sheet with parchment paper. In a shallow dish, whisk together flour, baking powder, black pepper, cayenne, rosemary, thyme, and sage. One piece at a time, remove chicken from brine, shaking off excess, and roll in seasoned flour until completely coated. Place coated chicken on lined baking sheet.

In a large, deep frying pan, preferably cast iron, pour oil to a depth of 1 inch and heat over high heat until a deep-frying thermometer reads 350° F. Preheat oven to 350° F.

When oil is ready, using tongs, carefully add drumsticks and thighs to hot oil and fry until undersides are golden brown, about 4 minutes. Using tongs, turn and cook until second sides are golden brown, about 4 minutes longer. Transfer pieces to a rimmed baking sheet and bake for 10 minutes. Fry breast pieces and wings in same manner, then add to baking sheet with legs. Bake all pieces until opaque in center when pierced with a small knife, about 10 minutes longer.

Drain chicken briefly on paper towels and serve right away.

Makes 4 servings