Buttermilk Fried Chicken
Recipe Link: http://www.ainsleytv.com I love watching this guy on tv (Ainsley Harriot) - the trouble is, he is one at 1-2am here, so I have to video tape it - which I guess is good because I can pause it and copy down the recipes!
Makes 4 servings.
1 frying chicken, cut into 8 pieces
1 quart buttermilk
4 cups all-purpose flour
2 Tbs Cajun seasoning
salt and pepper
vegetable shortening for frying
1) Put chicken pieces in a 9 x 11-inch pan and cover with buttermilk. Seal top of pan with plastic wrap, and refrigerate for 8-24 hours.
2) Preheat oven to 375 degrees F.
3) Heat shortening in a deep sided cast iron frying pan; oil should be 1-inch deep. Heat oil until hot but not smoking, about 375 degrees F.
4) Combine four, Cajun seasoning, salt and pepper.
5) Remove chicken pieces from buttermilk and coat with seasoned flour. Dip floured chicken pieces back into buttermilk, and coat again with flour.
6) Carefully place coated chicken pieces in hot oil, being cautious not to splash oil or have it spill over. Cook chicken until golden, turn over, cook on other side until golden.
7) NOTE: If chicken juices don't run clear and chicken is not fully cooked through, finish cooking in oven in a pan with sides.
8) Serve fried chicken warm or cold.
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