Sunday, July 11, 2010
The trick to great fried chicken in my humble opinion is an overnight bath in buttermilk. Cut up a chicken or buy chicken pieces and soak over night in buttermilk. I season my chicken with some cayenne pepper & salt and then place in a large resealable plastic bag. Place the bag in a large bowl and then fill the bag with buttermilk. I usually go for a full 24 hours but you can also do this in the morning. Give it at least 8 hours to soak.
Drain the chicken and then get ready to add a nice and crispy outer jacket. Coating the chicken is a bit of a process. You want to set up an assembly line so that their is no cross contamination. No one wants to get sick now do they?
The assembly line: drained chicken, spice rub, wet works, dry mix, wire rack, frying pan, draining rack.
Spice Blend: hot paprika, salt, pepper and cayenne pepper. Wet Works: 1 cup buttermilk and 2 eggs whisked together. Dry Mix: 2 cups of flour in a resealable plastic bag.
Take a piece of drained chicken and rub with spice mix and then give it a bath in the wet works. After it has a short bath drop it in the bag filled with flour. You can place about 4 pieces of chicken in the bag at at time. Shake the bag and then place the heavily coated chicken on the wire rack.
Fry the chicken in about 1 inch of melted Crisco or vegetable oil for 10 minutes on each side. Drain on another wire rack set on top of a cookie sheet with some paper towels or brown paper bag to soak up the oil.