Fried chicken

By SherryA

Ingredients

• Fried chicken batter
• 5 1/2 cups butter milk
• 2 eggs
• 1 whole chicken cut into 8 frying pieces
• Fried Chicken flour
• 1 pound pastry flour (will cook up crispier and lighter do to the lower gluten content)
• 1 tablespoon salt
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Preparation

Step 1

Preparation


Season chicken to taste with salt and fine ground black pepper. Whisk 2 eggs very well in a large bowl. Whisk in the buttermilk at a medium pace, not too vigorously as you do not want to whip the milk. Sift all of the dry ingredients together in a seperate bowl. Heat frying oil to 325 degrees F. (A frying thermometer is a useful tool to have).

Place a piece of chicken inside the flour mixture and coat well, be careful to toss it gently. Next dip chicken in the milk and egg mixture. Let sit for 10 seconds to allow flour to absorb batter.

Take chicken out of the batter and gently lay in the flour mixture again. Toss the chicken genltly, but liberally coat with flour mix. Handling the chicken as gently as possible and without dusting off too much of the flour place chicken in the frying oil and watch the magic happen. Cooking usually takes about 8-10 min. for the leg and thigh pieces, a bit less for the breast and wing.
Serving


Serving tip: Serve with a handful of good quality arugala dressed with a bit of good olive oil and fresh lemon! (This will provide a nice bitter acidic bite to counter the richness of fried chicken.)