Ingredients
1 whole
chicken (4 lb) cut into pieces
1 cup
buttermilk
2 cup all
purpose flour, to coating
1 tsp
paprika
1 tsp salt
to taste
I tsp black
pepper
2 qt
vegetable oil, for frying
Directions
Add flour, paprika, salt, and pepper to a large
plastic bag and mix to combine.
Dip chicken pieces in buttermilk then, a few at a
time, put them in the bag with the flour, seal the bag, and shake to coat well.
Place coated chicken on a cookie sheet or tray and
cover with a clean dish towel or waxed paper. Let chicken sit until the flour
is a paste-like consistency.
Fill a large skillet (preferably cast iron) about 1/3
to 1/2 full with vegetable oil.
Heat until very hot. Put in as many chicken pieces as
the skillet can hold.. Brown chicken on both sides, reduces heat and cover the
skillet.
Cook for 30 minutes (the chicken will be cooked
through, but not crispy) Remove the lid, raise the heat, and continue to fry
until crispy.
Transfer to a paper towel lined plate or cookie sheet
and place in a warm oven. Repeat with remaining chicken.
Serve immediately
Note:
This recipe is pretty easy, crispy, crunchy and juicy.
You can make it spicy too by adding chili powder. The buttermilk brine is
mandatory so don’t even think about skipping it. It makes for some juicy and
tender fried chicken.
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