Paula Deans Spicy Buttermilk Fried Chicken Recipes
PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN
This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!
Provided by sunnysld
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
- In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
- In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
- Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
- Enjoy!
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- The Marinade: The first step with this highlight of southern US cuisine is the marinade. This mixture involves the buttermilk and hot sauce, as well as around 1 and a half teaspoons of salt for seasoning.
- The Coating: Next, comes the actual cooking of the chicken. Drain the chicken and prepare your coating really for the chicken to be grilled. This is one of those top southern recipes that calls for a lot of heat and flavor.
- The Cooking: Finally, we come to the cooking part. Be careful here because this is where it can go wrong. Heat up your skillet to 350 degrees with a decent amount of oil.
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