Crunchable

On the menu this week was another request from Daniel: fried chicken with mashed potatoes.

Fried Chicken

1 8 pound chicken cut into pieces for frying
2 cups buttermilk
1 tablespoon kosher salt
1 teaspoon Tabasco
1 cup flour
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 teaspoon cayenne pepper
1 teaspoon baking powder
oil for frying

Mix together buttermilk, 1 tablespoon kosher salt and Tabasco. Add chicken and cover tightly, refrigerate overnight.

Remove chicken from buttermilk and drain well. Place in a large ziptop bag with remaining ingredients (except oil) and shake to coat.

Heat a large cast iron skilled with an inch of oil until a pinch of flour dropped in sizzles vigorously. Fry chicken in batches until deep brown (dark meat will take longer 10-15 minutes, chicken is done when juices run clear). Drain on a rack and serve warm.

Comments

[Madame Purl]

Mmmm... this looks really good.

[Julie]

Its always available on request! Just takes at least 8 hours notice for the brining.