Buttermilk Fried Chicken with Spicy Honey Dizzle
|Cooking Method:||Deep Fry|
|1 fryer||cut up (about 4 lbs) or your favorite chicken pieces, bone in|
|2 c||buttermilk in a pie plate|
|2 c||flour in a plastic bag. also added to flour - 1 tsp salt, 1/4 tsp cayenne, 2 tsp dry mustard, 1 1/2 tsp garlic powder and/or 2 tbsp paprika. whatever seasoning you like.|
|2 c||crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep. oil should be hot but not smoking.|
I think that frying chicken is what God made cast-iron skillets for. Also, if you are frying alot of chicken, you can dip the chicken for frying, place on large sheet pan and refrigerate over night and fry the next day. If you are really in a hurry, have two skillets going at one time. But you must be sure the chicken fries long enough to cook through and don't crowd the pieces.
We just love the crispiness of this recipe! Our chicken rested in the fridge for about 6 hours before frying... the result was perfection.