| SPICY BUTTERMILK BATTERED FRIED CHICKEN |
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Serves 4 Prep time: 15 minutes Cook time: 30 minutes (plus 2 to 24 hours marinating time) 2 cups buttermilk 3 teaspoons red pepper sauce 1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry 2 -1/2 cups flour 1 tablespoon dried oregano 1 tablespoon garlic powder 1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon salt 1 teaspoon freshly ground pepper CRISCO Canola Oil as needed In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24. In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture. In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350ºF. (Use a deep fryer thermometer to measure the temperature.) Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp. Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature. |
