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Crispy Fried Chicken |
Ingredients
Chicken, cut into pieces - 1 (4
pound)
Buttermilk - 1 cup
All-purpose flour for coating - 2 cups
Paprika - 1 tsp
Salt and pepper - to taste
Vegetable oil for frying
Buttermilk - 1 cup
All-purpose flour for coating - 2 cups
Paprika - 1 tsp
Salt and pepper - to taste
Vegetable oil for frying
Method
1.Take your cut up chicken pieces and skin
them .
2.Put the flour in a large plastic
bag and season the flour with paprika, salt and pepper to taste (paprika
helps to brown the chicken).
3.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.
4.Place the coated chicken on a cookie
sheet or tray, and cover with a clean dish towel or waxed paper.
5.Set it aside until the flour becomes a
paste like consistency
6.Fill a large skillet (cast iron is best)
about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot.
7.Put in as many chicken pieces as the
skillet can hold. Brown the chicken in HOT oil on both sides.
8.When browned, reduce heat and cover
skillet; let cook for 30 minutes (the chicken will be cooked through but not
crispy).
9.Remove cover, raise heat again and
continue to fry until crispy.
10.Drain the fried chicken on paper
towels.
11.Depending on how much chicken you have, you
may have to fry in a few shifts. Keep the finished chicken in a slightly warm
oven while preparing the rest. Serve 'N' Enjoy...
