This is about as close as I can get to the way my grandmas make fried chicken since I can't get them to write down a recipe... but it's good... so there... ;)
Ingredients:
4 half-breasts of chicken, bone-in, skin on
4 chicken thighs, skin on
1 quart of buttermilk
Sea salt
Black pepper
2 cups of all-purpose flour
3 tsp garlic powder
2 tsp onion powder
1 tsp cumin
2 tsp paprika
2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
3 cups of peanut oil (for frying)
Directions:
Place the chicken in a big bowl. Coat generously with sea salt and pepper on all sides. Pour buttermilk into the bowl until the chicken is covered and fully submerged. Cover and place in the refrigerator for at least 8 hours, preferably overnight.
In a plastic 1 gallon re-sealable plastic bag, place the flour and all of the spices, adding 2 tsp of sea salt and 1 tsp of black pepper. Close the bag and shake to mix the ingredients thoroughly.
Heat the peanut oil in a large cast iron skillet over medium high heat. Place the buttermilk soaked chicken pieces into the plastic bag with the flour mixture (2 pieces at a time) and shake to fully coat the pieces. To determine if the oil is hot enough, sprinkle a tiny bit of the flour into the hot oil. If the flour immediately bubbles and floats to the top, the oil is ready. Place the chicken into the hot oil. Work in batches, no more than 4 pieces in the cast iron skillet at a time. Fry for approximately 6 - 8 minutes on one side, turn, fry for an additional 6 - 8 minutes. Place the chicken on a brown paper bag to drain off excess oil. Repeat the process for the remaining chicken. Serve immediately.
Serves 4 very hungry people (1 breast + 1 thigh) or 2 Georgia boys and 1 sneaky dog ;).
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