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Fried Chicken
| Ingredients: |
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1 3-1/2-lb. chicken, rinsed and cut into 8 pieces |
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1 quart buttermilk |
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3 cups flour |
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2 tsp. paprika 1 tsp. cayenne |
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Salt |
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Freshly ground black pepper |
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Peanut oil |
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Directions:
1. Arrange chicken pieces in a single layer in a nonreactive pan. Pour
buttermilk over chicken, then cover and refrigerate for at least 2
hours, or as long as overnight.
2. Combine flour, paprika, cayenne, 2 tsp. salt, and 1 tsp. pepper in a
large plastic bag and shake to mix thoroughly. Shake chicken pieces one
at a time with seasoned flour in bag until well coated.
3. Pour peanut oil into a large cast-iron skillet to a depth of 3/4".
Heat oil over medium-high heat until very hot but not smoking, and add
chicken, largest pieces first, skin side down. (Work in batches if your
skillet won't hold all pieces at the same time.) Reduce heat to medium
and cook, turning once, until chicken is golden brown and crispy, 12 -
15 minutes per side. Drain chicken on paper towels and season to taste
with salt and pepper. |
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