SPICY BUTTERMILK BATTERED FRIED CHICKEN

SPICY BUTTERMILK BATTERED FRIED CHICKEN


Serves 4

Prep time: 15 minutes

Cook time: 30 minutes (plus 2 to 24 hours marinating time)





2 cups buttermilk

3 teaspoons red pepper sauce

1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry

2 -1/2 cups flour

1 tablespoon dried oregano

1 tablespoon garlic powder

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon salt

1 teaspoon freshly ground pepper

CRISCO Canola Oil as needed





In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24.



In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture.



In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350ºF. (Use a deep fryer thermometer to measure the temperature.)



Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp.



Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature.