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
- 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.
- 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.
Yield: 8 Servings