Saturday, August 27, 2016

southern spicy fried chicken


  • Servings: 10
  • 1 (3 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 1 quart buttermilk
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon cayenne pepper
  • 3 cups all-purpose flour
  • 1 tablespoon cayenne pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • salt and ground black pepper to taste
  • vegetable oil for deep frying


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins

  • sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  • whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. refrigerate for about 2 hours to marinate.
  • remove the chicken pieces from the buttermilk mixture, and shake off excess. discard the remaining buttermilk mixture.
  • place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). drain the fried chicken on paper towels.

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