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Ингредиенты
- 2 c. Buttermilk, preferably salt free
- 1/8 tsp Salt
- 1/4 tsp Freshly grnd black pepper, up to 1/2
- 1/4 tsp Grnd red pepper, (cayenne)
- 10 piece chicken, (2 wings, 2 thighs, 2 legs, 4 breast pcs),each breast half cut in half or possibly substitute 2 pounds boneless chicken breasts, skin intact
- 1Â 1/4 c. Mixed whole wheat flour and all-purpose flour
- 1Â 1/2 tsp Salt
- 3/4 x 1/4 tsp. freshly grnd black pepper, up to 1
- 3/4 x 1/4 tsp. grnd red pepper, (cayenne), up to 1
- Â Â Crisco for frying
Инструкции
- In a shallow, non-aluminum dish, combine first 5 ingredients. Add in chicken and toss once to coat. Cover and refrigerate8 hrs or possibly overnight, turning once or possibly twice.
- Place pcs on rack to drain slightly but don't pat dry.
- In a paper bag, combine flour, salt, black pepper, and red pepper. Toss chicken in flour mix and place on a clean rack or possibly a baking sheet. Toss each piece again, shake off excess flour and set aside at cold room temperature for 2 hrs.
- In 2 large, heavy skillets, or possibly 1 electric skillet, heat sufficient oil to reach a depth of 1/2-inch to 350 to 360 degrees. Add in chicken pcs to the warm oil one by one. (Note: Adding too many pcs at once lowers the temperature of the oil and the chicken won't brown properly.) Adjust temperature so oil remains between 300 and 320 degrees. Cook, turning once with tongs, 10 to 12 min per side (4 to 5 min for boneless breasts)
- or possibly till juices run clear when pierced in the thickest part. (Thicker pcs may require more cooking time.) Transfer pcs as they are done to paper towels to drain. Serve warm or possibly hot.
- Gravy for Fried Chicken:Drain all the oil from the cooking skillet through a sieve and into a bowl.
- Return the skillet to medium heat. Add in two Tbsp. of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer. Add in two Tbsp. of flour, blend well, and cook for two min, stirring. Off heat, add in a scant two c. boiling chicken stock.
- Simmer for 2 min, season (using freshly grated nutmeg, if you like) and serve.
- Yield: 4 servings.
