Prep 24 hrs
Cook 30 mins
This is a great recipe for "spicing-up" your fried chicken. The chicken gets a kick from marinating it in Tabasco sauce. But don't worry, the spicy-heat is just enough to give the chicken a great flavor and not over-power the taste. This recipe came from Williams-Sonoma Kitchens.
- 1 roasting chicken, cut into serving pieces
- 2 teaspoons kosher salt, plus additional to add for seasoning
- 1 teaspoon fresh ground pepper, plus additional to add for seasoning
- 2 cups buttermilk
- 1 -2 tablespoon Tabasco sauce
- 6 cups canola oil
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon paprika
- Rinse the chicken with cold water and pat dry with paper towels. Season the chicken with salt and pepper. Place in a large baking dish, cover with plastic wrap, and refrigerate for a least 1 hour or up to 4 hours.
- In a bowl, combine the buttermilk and Tabasco sauce and pour over the chicken, coating all the pieces. Cover with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking. Place the chicken in a colander and let the excess buttermilk drain off. Reserve the buttermilk, if desired, for dipping the chicken a second time.
- In a deep cast-iron fry pan over medium-high heat, heat the oil to 350 degrees. Preheat an oven to 200 degrees. Line a baking sheet with paper towels.
- In a bowl, whisk together the flour, the 2 teaspoons salt, the 1 teaspoon pepper and the paprika. Dredge the chicken in the flour mixture, shaking off the excess. (For a crispier coating, dip the chicken into the reserved buttermilk and flour a second time.).
- Place half of the chicken in the oil and fry, turning often and maintaining the oil temperature at 325 degrees until the chicken is cooked through. Transfer to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
I greatly reduced the amount of salt, used 1T of Tabasco, and still found this flavorful. Adding it to the buttermilk & marinating added a mild level of heat; it wasn't "hot" but we could tell it was there. I used all drumsticks and double breaded them. I fried the chicken much like this with reduced heat, but with far less oil and used the method shared by my mother-in-law. She made the BEST fried chicken so my hubby is always thrilled when I make a batch.
What's not to like about fried chicken ;) Made DH do this and though most of the breading stuck in the pan (pan's fault), it still came out delicious and somehow similar to the Southern Fried Chicken we've tried in the past. Non dairy buttermilk can also be used. :D Thanks!