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Southern Fried Chicken
2 cups buttermilk, preferably salt free
1/8 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
10 pieces chicken with skin
1-1/4 cups
all-purpose flour
1-1/2 teaspoons salt
3/4 to 1-1/4 teaspoons black
pepper
vegetable oil for frying
In a shallow, non-aluminum dish,
combine the first four ingredients.
Add chicken and toss once to coat.
Cover and chill 8 hours or overnight, turning once or twice.
Place
pieces on rack to drain slightly but do not pat dry.
Combine flour, salt,
and pepper.
Toss chicken in flour mixture.
Refrigerate 1 hour.
Heat
enough oil to reach a depth of 1/2-inch to 350 to 360 degrees.
Add chicken
pieces to the hot oil. Adjust temperature so oil remains between 300 and 320.
Cook, turning once with tongs, 10 to 12 minutes per side or until juices run
clear when pierced in the thickest part.
Transfer pieces as they are done to
paper towels to drain. Serve hot or warm.
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