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Southern Fried Chicken
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Ingredients: 1 chicken, cut into 10 pieces, trimmed of excess fat, rinsed, pat-dried and smeared with 1 tsp salt. | |
1/2 tsp | salt |
1 cup | buttermilk |
1 tsp | finely crushed black pepper, or more if desired. |
3/4 cup | flour |
2 cups | grape seed oil |
1 cup | peanut oil |
Method:
1.Place chicken into a large glass bowl and pour over the butter-milk.
2.Refrigerate for 3-4 hours, turning over a couple of times.
3.When ready to fry, drain chicken in a colander, pat dry with paper towel, sprinkle salt and black pepper and keep aside for 30 minutes.
4.Pour flour into a plastic or brown paper bag.
5.Place chicken pieces into the bag and shake to completely coat the chicken with the flour.
6.Remove and dust off any excess flour.
7.Heat together both the oils into a heavy skillet that is at least 2 inches deep to 330-340*C.
8.Deep-fry chicken in batches skin side down.
9.As soon as the chicken is lightly golden, turn over the pieces and lower the heat to about 310*F.
10.Cook until done, turning over the pieces and moving around in the pan several times. Drain on paper towels. Serve hot.
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