Spicy Fried Chicken - cooking recipe

Ingredients
    2 cups buttermilk
    4 -6 garlic cloves, smashed
    2 1/8 teaspoons salt
    1 - 1 3/4 teaspoon fresh ground pepper
    1 - 1 1/2 teaspoon cayenne pepper
    1 (2 1/2-3 lb) chicken drumsticks
    1 1/4 cups all-purpose flour
    safflower oil (for frying)
Preparation
    Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
    Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
    Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.

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