Mahogany Fried Chicken

[vc_row full_width=”stretch_row_content” parallax=”content-moving” parallax_image=”2016″ css=”.vc_custom_1531760495645{padding-top: 600px !important;}”][vc_column][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1531227598102{padding-right: 15% !important;padding-left: 15% !important;background: #0f3058 url(https://www.porterandcharles.ca/wp-content/uploads/lunares.png?id=1263) !important;}”][vc_column css=”.vc_custom_1531227527408{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column_text]

Why not try marinating the chicken overnight in buttermilk? This keeps it extra tender and juicy. The pieces will quickly brown in a skillet, but wait for that mahogany finish. You’ll have finger-lickin’ fried chicken in no time.

[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” equal_height=”yes” content_placement=”top” css=”.vc_custom_1531227857497{padding-right: 15% !important;padding-left: 15% !important;}”][vc_column width=”1/2″][vc_row_inner][vc_column_inner css=”.vc_custom_1531152280273{background-color: #5bc9b2 !important;}”][vc_column_text]

Makes: 6 servings || Takes: 30 Minutes

[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner css=”.vc_custom_1531228187920{background-color: #ee6a6f !important;}”][vc_column_text]

Ingredients

1 quart buttermilk

2 teaspoons cayenne pepper

Two 2 1/2-pound fryer chickens, cut into 8 pieces

2 cups all-purpose flour

Coarse salt and freshly ground pepper

Vegetable oil, for frying[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]

Instructions

Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight.

In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray.

In a large skillet, heat 2 inches oil to 350 degrees. Using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.

Source: marthastewart.com[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”stretch_row_content” css=”.vc_custom_1531152059323{padding-right: 15% !important;padding-left: 15% !important;background: #5bc9b2 url(https://www.porterandcharles.ca/wp-content/uploads/lunares.png?id=1263) !important;}”][vc_column][vc_basic_grid post_type=”post” max_items=”-1″ style=”pagination” element_width=”3″ item=”1525″ grid_id=”vc_gid:1534860664756-eb071f25-b703-8″ taxonomies=”38″][/vc_column][/vc_row]