Spicy Buttermilk Fried Chicken
This comforting fried chicken recipe starts with marinating meaty chicken pieces in a blend of buttermilk and hot pepper sauce. After chilling, the chicken is coated in a seasoned flour mixture featuring cayenne and black pepper. It is then deep-fried in hot oil until perfectly cooked through, resulting in a crispy, flavourful, and tender dish. The process, including marinating time, takes about 205 minutes to complete.
Ingredients
- 2 1/2 lbs meaty chicken pieces
- 1 cup buttermilk
- 1 tablespoon bottled hot pepper sauce
- 1/2 teaspoon salt
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon cayenne pepper
- shortening or cooking oil, for deep frying
Method
- Remove the skin from the chicken pieces if you prefer.
- Combine the buttermilk, hot pepper sauce, and 1/2 teaspoon salt in a bowl or large plastic bag, then add the chicken and ensure it is fully coated.
- Refrigerate the chicken for 2- 24 hours, turning it now and then so the coating remains even.
- Let the chicken drain thoroughly in a colander and dispose of the leftover buttermilk mixture.
- In a separate bowl or bag, mix the flour with 1/2 teaspoon salt, black pepper, and cayenne pepper. Add a few chicken pieces at a time, coating them well, then tap off any extra flour.
- Heat shortening or cooking oil in a deep, heavy 12-inch skillet until it reaches 365 degrees.
- Gently place the chicken pieces into the hot oil, starting with the meaty sides facing down.
- Fry the chicken without a lid for 10 minutes, beginning the timer only after all pieces are in the skillet.
- Turn the chicken over using tongs and continue cooking for another 10- 12 minutes until it is fully cooked and no pink remains.
- Take the chicken out of the skillet and allow it to drain well.
Nutrition (per serving)
Sodium860300 mg
Recipe details
CategoryChicken
Authorhepcat1
