Frying Friday

Thought I'd try a new recipe today!  Looks yummy.

Buttermilk Fried Chicken

 INGREDIENTS

1 chicken, cut into 8 to 10 pieces

3 cups buttermilk

1 tbsp. Worcestershire sauce

Hot sauce, to taste

2 1/4 cups flour

Salt and freshly ground pepper, to taste

Pinch cayenne, or to taste

Peanut oil or vegetable oil, for shallow frying

PREPARATION

Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or at least 6 hours.

Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once again in the flour. Shake off any excess flour.

Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-inches up the side of the pan.

Add chicken to hot oil. Shallow fry over medium to medium low heat. Cook chicken until juices run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to drain off excess fat or drain on paper towel. Serve hot or cold.

Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes.