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Spicy Southern Fried Chicken

Spicy Southern Fried Chicken

 
Spicy Southern Fried ChickenThe Kentucky Derby and the Iroquois Steeplechase, a Nashville tradition, are finally upon us. So whether you simply love to people watch or you truly have a genuine appreciation for the finest in equine racing, you’ll want to be as well-watered and fed as our fast four-legged friends.

There is nothing better than a mouthwateringly Spicy Southern Fried Chicken to keep your appetite at bay, and this recipe would certainly make Grandma proud.

As a refreshing complement (and to help put out the fire), I’ve selected three wines:

– A lovely Burgundian Chardonnay from Olivier LeFlaive – Les Setittles is one of the absolute best white Burgundy buys around.

– Our red wine-only drinkers will love this Pinot Noir (the poultry red varietal): Domaine Faiveley’s Mercurey Rouge. This cherry accented Pinot Noir can be slightly chilled and served as a fabulous partner to our fried chicken.

– What is horse racing and people watching without a little bubbly? Since there isn’t any “Glass on the Grass” at The Steeplechase, try a 4 pack of 187 ml cans of Sofia California Blanc de Blancs sparkling wine – a tremendous value in a sparkling pack.

Have fun, use sunscreen, eat and drink well!

Ingredients

Buttermilk Marinade
2 c buttermilk
1 tbsp Dijon mustard
1 tsp salt
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp cracked black pepper

Fried Chicken
1 (3 1/2-lb) chicken, cut into 8 pieces
2 c all-purpose flour
1 tbsp baking powder
1 tbsp garlic powder
1/2 tsp salt
5 c vegetable shortening

Directions

1. Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

2. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.

3. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown — 3 to 4 minutes.

4. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through — about 20 more minutes.

5. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

~Recipe courtesy of CountryLiving.com

This entry was posted in Dinner & a Drink, Poultry, Red Wine, Rosé Wine, White Wine. Bookmark the permalink.