FRIED CHICKEN

INGREDIENTS:

2 Frying Chickens

2 cups Buttermilk

2 cups Flour

1 tsp. Salt

½ tsp. Black Pepper

1 Tbsp. Paprika

¼ tsp. Cayenne (optional)

Oil for Frying

DIRECTIONS:

Cut Chicken into serving size pieces; wash, remove any pin feathers and dry.
Place the Chicken in a baking dish and pour the Buttermilk over it; refrigerate for 30 – 60 minutes.
Place the Flour, Salt, Pepper, Paprika and Cayennein a large paper bag; add a few pieces of Chicken at a time and shake gently so that each piece of Chicken is covered with the Flour mixture.
Heat Oil in a deep fryer; the Oil should be deep enough to completely cover each piece of Chicken.
When the Oil reaches 375 degrees, fry a few pieces at a time; there should be at least an inch of space between each piece. Cook until each piece is thoroughly done or measures 170 degrees on a meat thermometer. (It will take about 20 minutes to fry, depending on the size and the piece – white meat cooks faster than dark meat)
Drain on paper towels or brown paper bags turned inside out.
Serve hot.

ALTERNATIVE METHOD:

Heat about ½” of Oil in a large skillet or sauté pan; quickly brown each piece of Chicken (use high heat). Transfer to a platter until all the pieces are browned.
Return all the Chicken to the pan; add 1 cup of Water or enough to come up at least half an inch.
Turn heat to high; when the water starts boiling, reduce heat to simmer, cover the pan and slowly cook the Chicken until tender. (about 30 minutes)
Remove the lid and let the Chicken fry slowly until crisp or place on a baking pan and put in a 350 degree oven for 10-15 minutes.
Drain on a cooling rack set over a baking pan to remove excess oil.