Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Spicy Southern Fried Chicken




Source of Recipe


Recipe Place


List of Ingredients




2 cups buttermilk
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon fresh-ground pepper
1 3 1/2-pound chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups vegetable shortening


Recipe



1. Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, and black pepper in a gallon-size sealable plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

2. Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13- by 9- by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to recoat with flour.

3. Fry the chicken: Heat the vegetable shortening in a 10- by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side. Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side. Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature.