DESCRIPTION
One of the best known dishes in the cuisine of the southern United States, particularly popular in Kentucky.
INGREDIENTS
- 1 1⁄4 kg chicken (cut into pieces)
- 250 ml buttermilk (or enough to cover the chicken)
- 125g flour
- 1⁄2 tsp salt (or to taste)
- 1⁄2 tsp pepper (or to taste, ground black pepper)
- 1⁄2 tsp paprika (or to taste)
- 1 pinch cayenne pepper (optional, ground)
- peanut oil (for frying)
:INSTRUCTIONS
Put the chicken and buttermilk in a large bowl, wetting all the pieces well. Let it soak, turning it over from time to time.
Sift the flour together with the salt, pepper, paprika and cayenne pepper, if using, and place in a soup bowl or shallow bowl.
Heat the peanut oil in a pan with a straight-sided lid up to 2 cm high.
While the oil heats up, we remove the chicken pieces from the liquid and pass them through the seasoned flour, leaving them in a bowl.
whilst the oil could be very hot, brown the fowl portions on both sides. In batches if necessary.
When all the chicken pieces have browned, put them all in the pan, cover it and lower the heat.
Let the chicken finish cooking over low heat until tender and well done, about 30-35 minutes.
Transfer the chicken pieces to a wire rack to drain excess oil and cool slightly.
Serve the fried chicken piping hot.
