Monday, April 19, 2010

Buttermilk Fried Chicken


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

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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