Southern Buttermilk-Fried Chicken
Recipe by: David Burke, Judith Choate | from David Burke's New American Classics
Ingredients
1-quart buttermilk
¼ cup Tabasco® sauce
2 3½- to 4-pound frying chickens, cut into serving pieces, thoroughly rinsed and patted dry
4 cups all-purpose flour
3 tablespoons coarse salt
1 tablespoon cayenne pepper
4 cups of vegetable oil
Directions
Combine the buttermilk and Tabasco in a large nonreactive bowl. Add the chicken pieces and toss to coat them well. Cover the chicken with plastic wrap and allow to marinate for 3 hours. Line two baking sheets with parchment paper. Set aside. Place the flour in a large plastic bag. Combine the salt and cayenne. When well blended, add to the flour and shake to blend. Add the marinated chicken to the flour mixture, one or two pieces at a time, and toss to coat well. When nicely coated, transfer to the parchment lined baking sheets. Continue coating the chicken until all of the pieces are done. Heat 2 cups of oil in each of two large, heavy-duty, frying pans until very hot but not smoking. Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry the chicken, turning it occasionally, for about 25 minutes, or until the chicken is cooked through and golden brown and crisp. Using tongs, transfer the fried chicken to paper towels to drain. (If you need to make more than two batches, preheat the oven to low. Place the fried chicken on baking sheets and into the preheated oven with the door slightly ajar. This will keep the chicken warm and crisp while you continue frying.)Place the chicken on a large serving platter and serve it, family style.© 2006 Dilcon, Ltd.
Now that you have my favorite fried chicken recipe why not go out on a ledge and try my Jamaican Jerked Chicken Wings It will add lots of spice to your life!
Jamaican Jerked Chicken Wings
Marinade
1 onion, chopped
⅔ cup finely chopped scallions
2 large cloves garlic
½ tsp. dried thyme, crumbled
1 ½ tsp. sea salt
1 ½ tsp. ground allspice
¼ tsp. freshly-grated nutmeg
½ tsp. cinnamon
¼ cup minced pickled jalapeno pepper (wear protective food gloves)
1 tsp. black ground pepper
8 drop Tabasco® sauce, or to taste
2 Tbsp. soy sauce
¼ cup vegetable oil
18 chicken wings, (about 3 ¼ pounds), wing tips cut off
To make the marinade, puree the onion, scallions, garlic, thyme, salt, allspice, nutmeg, cinnamon, jalapeno, black pepper, Tabasco® sauce, soy sauce and oil in a food processor or blender.
Place chicken wings in a large shallow dish or in a gallon sized
seal-able bag. Spoon the marinade over the wings and rub the marinade over all over the wings. Let wings marinate, covered and chilled for at least an hour or preferably overnight. Arrange wings in one layer on an oiled rack set over a foiled-lined cookie sheet. Spoon marinade over the wings and bake in the upper third of a preheated 450-degree oven for 30 to 35 minutes, or until they are cooked through. Yield: 4 to 6 servings.
So that's all for now. Give these two recipes a try for your upcoming July 4th cookout. You may have a new favorite.
All the best to you and those you hold dear, and only the best for your table! Until next time, I remain yours, Bobby.
