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.
