Monday, September 13, 2010

Crispy Fried Chicken (American Recipe)

Recipe for 4-6

1 (3kg) chicken, cut into pieces or 12 pieces assorted (legs, thighs, etc)
1 cup buttermilk
3 cups all-purpose flour for coating
2 teaspoons paprika, powder
1/2 teaspoon salt
1/2 teaspoon pepper
Enough vegetable oil for frying

Put the flour in a large plastic bag (you might need some more flour than the prescribed depending from the size of the chicken).
Season the flour with the paprika powder, the salt and pepper.
Dip the chicken pieces in buttermilk then, a few at a time, and let them stand for a couple of minutes. Then remove the chicken from the buttermilk and put them in the bag with the flour, seal the bag and shake to coat well.
Place the coated chicken on a baking sheet on a tray, and cover with a clean towel. Let stand until the flour is of a paste-like consistency.
Place enough vegetable oil for frying in a large skillet (cast iron is best). Heat until very hot. Put in as many chicken pieces as the skillet can hold but make sure you do not overfill it. Brown the chicken on both sides. When browned, reduce heat and cover the skillet.
let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Follow the same procedure for the rest pieces, just add some more oil in the same skillet. Serve hot. Enjoy!


p.s. You may also try the chicken alfredo recipe.... its delicious! For a more exotic chicken recipe you may also try Frango a passarinho.