Spicy Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3 1/2 pound frying chicken, cut in pieces
Marinade:
6 medium garlic clove slightly mashed
2 cups buttermilk
1 1/4 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
Coating:
1 1/2 cups all purpose flour
1 3/4 tsp salt
1 1/2 tsp pepper
1/2 tsp ground cumin
1/2 tsp cayenne pepper
Oil for frying
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Directions: |
Directions:Whisk marinade ingredients together and place in heavy plastic bag or bowl with the chicken. Refrigerate (covered if using a bowl) for at least eight hours or overnight.
Combine coating ingredients in bowl or plastic bag. Remove chicken from marinade removing most of the buttermilk by squeezing lightly and toss in flour mixture, shaking to remove excess. Alternatively the chicken can drain on a rack ten minutes prior to tossing in flour.
Transfer floured chicken to a rack and allow to stand for 15 to 45 minutes. In the meantime add oil to a heavy pan to a depth of 3/4 inch and heat to 375º. Also preheat oven to low.
Toss dark meat pieces of chicken in flour again, again shaking off the excess and place in heated oil. Cook, turning occasionally until the chicken is cooked through and is a nice golden brown colour. Oil temperature will drop to about 340º. This should take around 15 minutes. Transfer cooked chicken to a baking sheet and place in oven to keep warm. Repeat with remaining chicken pieces. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This is a tender and moist fried chicken and is not too spicy. If you would like some more heat you could add a bit of your favourite hot sauce to the marinade.
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