2 c. buttermilk
3 tsp. red pepper sauce
1 ¾ lb. chicken cut into 8 pieces rinsed patted dry
2 ½ c. flour
1/2 T. dried oregano
1 T. garlic granular
1 tsp. paprika
1 tsp. cayenne pepper
1 T. salt to taste
1 tsp. pepper
Vegetable oil as needed
Using shallow baking dish, whisk together buttermilk with red pepper sauce. Add chicken pieces and turn to coat. Cover - refrigerate 2 hours up to 24.
Using shallow baking dish -2 nd group of seasoned flour. Toss chicken pieces in seasoned flour- until well coated. Dip chicken in buttermilk- coat again in flour mixture.
Using large skillet- pour oil to depth of 1 inch or deep fryer. Heat oil to 350° F. Place chicken pieces in a single layer- skin side down to skillet. Fry about 4 minutes- turn over - fry other side about 4 minutes. Turn again- frying total of about 15 minutes- or until chicken is evenly golden brown and crisp. Drain. Serve warm or at room temp.
Note can add little chiptole powder in seasoning or cajun spice.
Spicy Buttermilk Battered Fried Chicken
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Spicy Buttermilk Battered Fried Chicken
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