Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Spicy Buttermilk-Battered Fried Chicken




Source of Recipe


crisco.com






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
  






Instructions



1. 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.
   
2. 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.
   
3. 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.)
   
4. 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.
   
5. Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.
   






Final Comments


Serves 4

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