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Steve Azar's Favorite Fried Chicken




Source of Recipe


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 PILLSBURY BEST® All-Purpose or Unbleached 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 for frying

* Or use your favorite CRISCO Oil


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 a minimum of two hours, and up to 24.

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

In a large, heavy skillet, pour CRISCO Oil to a depth of one inch. Heat the oil to 350° F. (Use a deep fryer thermometer to measure the temperature.)

Carefully add chicken pieces in a single layer, skin-side down. Fry about four minutes; turn over and fry the other side for about four 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.

Note: For Steve's Extra-Hot Chicken, add an additional tablespoon of cayenne pepper to the flour-spice mixture.