28 diciembre 2012

Fried Chicken

With the house full of girls, cold outside and the small ones running around, its the perfect time to make some fried chicken biscuits and salad.

3 cups of buttermilk
1/4 cup hot sauce
3 tsp salt
2 or 3 pounds chicken (I use legs and tights) 
2 cups all flour
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
Canola oil for deep frying

Combine buttermilk, hot sauce, and 1 teaspoon of the salt in a large bowl or large releasable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours. 

Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes. (I used seal bag to the flour mixture too)

Add oil to a large, deep skillet, bring oil to 350 degrees F.  

Fry chicken in batches of five, turning occasionally, until golden brown and cooked through, about 12 minutes per side. Transfer chicken to a wire rack set on baking sheet. 

Options: If you do no like spicy food, avoid hot sauce