Serve hot, with big lemon wedges.The sandwich comes together in under 30 minutes and can be prepared overnight. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Repeat with the remaining chicken pieces. Sprinkle all over with more salt and a dusting of cracked black pepper. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Total cooking time should be about 30 minutes. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. Put about 3 inches of oil into a large deep pot it should not come up more than half way. Set aside and let the chicken rest while you prepare the oil. Then dip them into the buttermilk dredge them again in the seasoned flour. Dredge the pieces, a few at a time, in the flour mixture, In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.ĭrain the chicken and pat it dry. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended season generously with salt and pepper. Cover and refrigerate at least 2 hours or overnight. Cover the chicken with water by 1 inch add 1 tablespoon of salt for each quart of water used. Put the chicken pieces into a large bowl.
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