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Spicy Buttermilk Battered Fried Chicken




Source of Recipe


Source: Crisco®


List of Ingredients




2 cups buttermilk

3 teaspoons red pepper sauce

1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry

2 1/2 cups flour

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon salt

1 teaspoon freshly ground pepper

Crisco Canola Oil as needed



Recipe



In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24.


In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture.


In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350 degrees F. (Use a deep fryer thermometer to measure the temperature.)


Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp.


Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature.