Otherwise just dip the chiken in buttermilk seasoned with salt and pepper.īefore dredging the chicken, sprinkle a little milk or water over your seasoned flour mixture. If you want more tender and flavorful chicken, first brine the pieces in buttermilk that has been mixed with several tablespoons of salt, some black pepper and whatever other seasonings you like. The carbon dioxide produced during frying will cause the coating to expand and become more flaky. Serve immediately or cool to room temperature.First, use self-rising flour or use 1 teaspoon of baking powder added to each cup of all-purpose flour that you're using for the dredging and coating mixture. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Remove chicken to a plate lined with paper towels to drain.
The turning will produce a golden-crisp skin with even color. Turn again, frying a total of 15 minutes. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Do not crowd the pan or the temperature will plummet make sure the fat continues to bubble around the chicken. Carefully add the chicken pieces in a single layer, skin side down. There should be about 1-inch of fat in the pan. Heat oil in a large electric skillet to 350 degrees F. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Rinse the chicken pieces and pat dry with paper towels.
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