Fried Chicken

Name: Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 12 skinless chicken drumsticks; 2 1 /2 cups (625 ml) buttermilk; 1 egg, lightly beaten; Oil, for frying; 1 1/2 cups (375 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) paprika; 1 tablespoon (15 ml) ground celery seed; 1 1/2 teaspoons (7.5 ml) salt; 1 teaspoon (5 ml) onion powder; 1 teaspoon (5 ml) garlic powder; 1 teaspoon (5 ml) ground peppercorn; 1/2 teaspoon (2.5 ml) baking powder

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Preparation 15 min
Cooking 30 min
Marinating 6 h
Servings 6

Featured in RICARDO Magazine WINTER 2016 (p. 30)

Sans noix

Ingredients

- 12 skinless chicken drumsticks
- 2 1 /2 cups (625 ml) buttermilk
- 1 egg, lightly beaten  
- Oil, for frying
Seasoned flour
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) paprika
- 1 tablespoon (15 ml) ground celery seed
- 1 1/2 teaspoons (7.5 ml) salt
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) ground peppercorn
- 1/2 teaspoon (2.5 ml) baking powder

Preparation

- In a bowl, combine the chicken with the buttermilk. Refrigerate for 6 hours or overnight. Drain the chicken. Keep the buttermilk in the bowl and whisk in the egg. Set aside.
- Preheat the oil, setting the deep fryer to 170 °C (325 °F). Line a baking sheet with paper towels.  
Seasoned Flour
- In a bowl, combine all the ingredients. Set aside.
- Toss the drumsticks in the seasoned flour. Dip in the buttermilk mixture and in the flour again. Set aside on a plate. Fry 5 to 6 drumsticks at a time for about 12 minutes or until a thermometer inserted in the centre of the drumstick reads 82 °C (180 °F). Drain on the baking sheet. Let cool for 5 minutes before serving.
- Serve with coleslaw.

Fried Chicken

Categories

Ingredients

Seasoned flour

Preparation

Seasoned Flour

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