I don’t know about you, but this is the first place my mind goes when I hear the word “chicken”! That nice, crunchy, greasy, goodness can be yours tonight with this easy recipe. You will need to cut up your chicken into pieces separating your breasts, wings, and thighs and pat dry.
The rule of thumb with frying chicken is that you coat your chicken with a dry mixture, then a wet mixture and dry again before placing into the cooking oil.
The ingredients you will need are:
- 1 1/2 teaspoons of salt
- 1 1/2 cups of flour
- 1 teaspoon of black pepper
- 1/2 teaspoon cayenne powder
- 1 cup buttermilk
- plenty of vegetable oil
- First, preheat your vegetable oil into a Dutch oven or large pot on medium heat.
- Oil level should reach high enough to cover your chicken pieces once placed it.
- The temperature should reach 360 degrees F on your deep-fry thermometer.
- For your dry ingredients mix together in a large bowl your salt, black pepper, flour, and cayenne.
- In another bowl add your buttermilk.
- Coat your chicken pieces well with your dry ingredients, then with your wet and back to the dry.
- Using tongs, carefully and slowly place your prepared chicken into the oil and cook each side for about 10 minutes turning only once.
- Frequently turning can cause the batter to fall off from the surface of your chicken.
- Once fully cooked, place on a plate lined with a paper towel and serve.