Ingredients
Two 2 1/2- to 3-pound chickens
For Dredging and Frying:
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper
Coating:
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fine sea salt
Rosemary and thyme sprigs for garnish
Cut chicken up.
Mix dry ingredients and split on two separate plates.
Put dry ingredients plate number one, butter milk in next bowl, other half of dry ingredients in the third. Dip chicken, mix, milk, mix. Fry till crispy.
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