Ingredients:
4 c. buttermilk
3 T. salt
4 lbs. bone-in chicken pieces
5 c. all-purpose flour
1½ tsp. dried thyme
1 tsp. black pepper
½ tsp. garlic powder
¼ c. Tabasco sauce
3 T. cayenne pepper
1 T. chili powder
5-6 c. peanut oil
Whisk buttermilk and salt together in a large bowl. Add Tabasco sauce to buttermilk mixture. Add chicken and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for one hour.
Whisk flour, baking powder, thyme, pepper, garlic powder, cayenne pepper and chili powder in a large bowl.
Remove the chicken from the buttermilk and dip into the flour mixture. Remove chicken pieces and place on a wire rack over a baking sheet, while the oil heats to 375º.
Adjust your oven rack to the middle position and preheat to 200º. (Fried pieces will be kept warm while others are frying).
Add chicken pieces, skin side down. Cover with lid and cook until deep golden brown on the first side, about 10 minutes.
Turn the chicken pieces over and continue to fry uncovered. Continue to fry until golden brown on the other side, about 7 minutes longer.
No comments:
Post a Comment