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home > recipes > meat > spicy southern-fried chicken
from UK Serves 8 Buttermilk Marinade: 2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon cayenne pepper 1 teaspoon cracked black pepper Fried Chicken 1 (3 1/2-pound) chicken, cut into 8 pieces 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1/2 teaspoon salt 5 cups vegetable shortening Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Spicy Southern-Fried Chicken


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list all recipes by A.FERSZT (2)


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keyword: spicy
keyword: southern
keyword: fried
keyword: chicken
recipes for meat
recipes by a.ferszt
Email Address:
(posted August 20, 2012)

from UK

Serves 8

Buttermilk Marinade:
2 cups
buttermilk
1 tablespoon
Dijon mustard
1 teaspoon
salt
1 teaspoon
dry mustard
1 teaspoon
cayenne pepper
1 teaspoon cracked black pepper

Fried
Chicken
1 (3 1/2-pound)
chicken, cut into 8 pieces
2 cups
all-purpose
flour
1 tablespoon
baking powder
1 tablespoon
garlic powder
1/2 teaspoon
salt
5 cups
vegetable
shortening

Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt,
dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

Frying the
chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour,
baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.

In a 10-inch by 12-inch
heavy-gauge skillet with a
deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.

Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes.

Transfer to a wire rack on a
baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.



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