Page 175 - Family cookbook v30_Neat

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Kerry Carter Dill

Neely Family Spicy Fried Chicken

1 (2‐1/2 pound) fryer chicken cut into 10 pieces

Salt and freshly ground pepper

1 quart buttermilk

2 tablespoons hot sauce

1 teaspoon cayenne pepper

Peanut oil for frying

3 cups all purpose flour
1 tablespoon cayenne pepper

2 teaspoons garlic powder
1 teaspoon paprika

1. Season the chicken with salt and pepper and place in a casserole dish.

2. In a nonreactive bowl, mix buttermilk, hot sauce, and 1 teaspoon cayenne.

3. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in
the refrigerator to marinate for 2 hours.

4. Preheat a deep‐fryer to 350 degrees.

5. Into a large paper bag, put the flour, 1 Tablespoon cayenne, garlic powder, paprika,
and salt and pepper.

6. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time,
into the “bake and shake” to dredge.

7. Place the chicken into the hot oil and fry until golden and crisp about 8 to 10
minutes for white meat and 13 to 15 minutes for dark meat.

8. Remove from the fryer onto a paper towel lined sheet try and season with salt

and pepper.