Paula Deans Spicy Buttermilk Fried Chicken Recipes

Steps:

• In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
• In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
• In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
• Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
• Enjoy!

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

Steps:

• Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
• Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
• Dip the chicken in the buttermilk, turning to coat completely.
• In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
• Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
• In a large frypan, heat the oil.
• Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
• Transfer the chicken to a plate.
• Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
• Whisk in the broth and remaining 1/2 cup of buttermilk.
• Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
• Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
• Season with hot pepper sauce, salt and pepper.
• Serve the chicken with the gravy ladled over it.

Steps:

• Skin chicken if desired.
• Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
• Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
• Drain chicken in a colander until well drained; discard buttermilk mixture.
• Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
• Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
• Carefully place chicken, meaty sides down, in hot shortening/oil.
• Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
• Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
• Remove chicken from skillet and drain well.