Spicy Fried Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 cups buttermilk
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- lime wedges
- 1 1/2 teaspoons pepper
- 1 3/4 teaspoons salt
- 1 1/4 teaspoons ground cumin
- chopped fresh cilantro
- 1 1/2 cups unbleached all purpose flour
- Carbohydrate 45 g(15%)
- Cholesterol 207 mg(69%)
- Fat 130 g(200%)
- Fiber 2 g(9%)
- Protein 60 g(120%)
- Saturated Fat 18 g(89%)
- Sodium 1556 mg(65%)
- Calories 1592
Preparation Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally. Place rack over baking sheet. Remove chicken from marinade and set on rack. Let drain 10 minutes. Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken pieces in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes. Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375°F. or until small cube of fresh bread sizzles instantly when added. Add chicken thigh and leg pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, turning chicken occasionally, about 16 minutes. Using tongs, transfer chicken to paper towel-lined baking sheet. Place baking sheet with chicken in oven to keep warm. Reheat oil to 375°F. Add breast and wing pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. and fry chicken until cooked through and golden brown, turning occasionally with tongs, about 10 minutes. Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime wedges and serve.
Preparation Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally. Place rack over baking sheet. Remove chicken from marinade and set on rack. Let drain 10 minutes. Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken pieces in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes. Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375°F. or until small cube of fresh bread sizzles instantly when added. Add chicken thigh and leg pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, turning chicken occasionally, about 16 minutes. Using tongs, transfer chicken to paper towel-lined baking sheet. Place baking sheet with chicken in oven to keep warm. Reheat oil to 375°F. Add breast and wing pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. and fry chicken until cooked through and golden brown, turning occasionally with tongs, about 10 minutes. Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime wedges and serve.
