This buttermilk chicken with a crispy golden crust and tender, juicy pulp – a wonderful and simple dish that можно приготовить для пикника. 
Time: 4 час. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 carcass of chicken, cut into 10 parts, weighing 1.3 kg. or pieces chicken weighing 1.3 kg.
- Coarse salt and freshly ground black pepper
- 1 liter buttermilk
- 2 tsp hot sauce
- 1 bay leaf
- 3 crushed cloves of garlic
- 3 sprigs of thyme
- 3 tbsp. wheat flour
- 1 tbsp. l baking powder
- 1 tbsp. l sweet paprika
- 1 tbsp. l onion powder
- 3/4 tsp cayenne pepper
- Peanut or vegetable oil for frying
- Vegetable shortening for frying
Recipes with similar ingredients: chicken, spicy sauce, pepper ground cayenne, bay leaf, thyme, paprika, onion powder, garlic, flour, peanut butter, yogurt
Recipe preparation:
- Sprinkle the chicken with salt and black pepper generously, lay on cover the baking sheet loosely and place in refrigerator for 1 hour
- In a thick plastic bag with a zipper, mix the buttermilk, hot sauce, put bay leaf, garlic and thyme. Put chicken so that the pieces are completely covered with marinade. Close the bag and refrigerate for 2-4 hours. In another tight in a plastic bag mix flour, baking powder, paprika, onion powder, cayenne pepper, 3.5 tsp salt and 1.5 tsp black pepper. In a deep cast-iron pan with a diameter of 30 cm, pour up to half peanut butter and shortening in equal parts. Preheat over medium heat to 180 ° C using a cooking thermometer. about half the marinade chicken, let drain surplus. Put in a bag with flour and spices. Close the package and shake the chicken to be evenly coated sufficient the amount of breading. Take the chicken out of the bag, shake it off excess flour and transfer to wire rack.
- Gently place pieces of boned chicken in butter. The temperature should be from 150 ° C to 160 ° C. Reduce the fire to maintain this temperature: this way the meat is fried, but the crust is not burns out.
- Deep-fry the chicken without touching the meat, 2-3 minutes. a crust has formed, then carefully lift it with forceps to check how much she got red. Keep frying when turning over until golden brown and readiness, another 12-14 minutes. for smaller pieces and another 14-16 min for larger ones. (The thermometer should indicate 70 ° C in breasts and 77 ° C in the hips and legs.)
- Remove the chicken and place it on a clean wire rack so that the excess stack fat, sprinkle with salt and leave for a few minutes. Repeat the same the most with the remaining chicken. Serve hot or roomy temperature.
