Ingredients
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2
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4 - 6
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2 1/8
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1 - 1 3/4
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1 - 1 1/2
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1
-
1 1/4
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-
-
-
-
-
-
-
Directions
Spicy Fried Chicken, There are so many interpretations of this classic This version is a little contemporary Southern, and is great for those who like a little kick to their favorites It does take a bit of time, needing to soak from 8 to 24 hours, which I have not included in the preparation time , Wonderful! I usually oven fry my chicken anymore, so this was totally indulgent used breasts, thighs, and drumsticks and they were all gone in one day lol Thanks for sharing this nice winner, Jackie Made for Culinary Quest 2014
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Steps
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1
Done
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Mix Buttermilk, Garlic, 1/8 T. Salt, 1/4-1/2 T. Pepper, and 1/4 T. Cayenne in Wide Shallow Bowl. Add Chicken and Turn to Coat. Refrigerate 8 Hours or Overnight, Turning Once. |
|
2
Done
|
Transfer Drumsticks to Wire Rack to Drain Slightly. Combine Flour, Remaining 2 T. Salt, 3/4 to 1-1/4 T. Pepper, and 3/4 to 1-1/4 T. Cayenne in Shallow Bowl. Coat Drumsticks With Flour Mixture and Place on Clean Rack or Baking Sheet. Coat Each Drumstick Again With Flour, Shake Off Excess, and Let Stand at Room Temperature 30-60 Minutes. |
|
3
Done
|
Heat 1/2 in Oil in Large Heavy Skillet or Electric Frying Pan to 350-360 Degrees. Add Half the Drumsticks and Adjust Heat So That Oil Remains Between 300 and 320 Degrees. Fry, Turning Once, Until Juices Run Clear When Thickest Part of Drumstick Is Pierced With Fork, 20-24 Minutes. Drain on Paper Towels and Keep Warm in Oven. Repeat With Remaining Drumsticks. Serve Hot or Warm. |
