Wednesday, October 11, 2006

Southern Fried Chicken

OK, so I know that this is not exactly PC, since it isn't "baked", but then you shouldn't mess with a classic.

1 whole chicken, cut into parts
1 quart buttermilk
1/4 cup cajun seasoning
2 TBSPS thyme
2 TBSPS kosher salt
1 TBSP black pepper
1 TBSP rosemary
2 tsps cayanne pepper (or more, depending on preferrence)
1 container plain breadcumbs
Peanut oil

Rinse and pat dry the chicken parts and place in a 9x13 glass baking dish. Combine the spices and take half the mixture and whisk into the buttermilk, then pour over the chicken, wrap with film and place in the fridge overnight. In the morning, take the remaining spices and mix into the breadcrumbs. Remove the chicken from the buttermilk and roll in the seasoned crumbs, pressing firmly to coat well. Place the chicken in a single layer on a platter, cover with film and return to the fridge until you are ready to cook. Heat peanut oil- a depth of approx.3" should suffice-to 350 degrees (oil will spatter when a test piece in put in...I find a small bread cube is a good tester). Carefully place chicken into the hot oil, adding pieces only after the last has a good "fry bubble" going, and never overcrowd the pan as you don't want to lower the temp. of your oil too much. Turn occasionally, monitoring to ensure a nice, even crispy brown coating. Cooking times will vary-anywhere from 15 to 25 min.-but when pierced with a knife, the juice should run clear (the best piece to test is the thigh...choose the thickest point).

Serve with a mess of greens and some potato salad and enjoy!
P.S. It's great cold the next day, too!

mmmm... this sounds delicious!
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