Chicken is used frequently in meals. This Fried Chicken stays moist on the inside from soaking in buttermilk.INGREDIENTS
8 chicken pieces (combination of thighs and drumsticks)
2 cups of buttermilk/ little bit bitter
1 cup of all purpose flour
1 tablespoon of seasoned salt/
tincher of china salt
1 tsp of cayenne pepper
1 tsp of crushed black pepper
½ tsp paprika
2 cups of ground nut refined oil
Place the chicken pieces in the two cups of buttermilk. Soak for 1 hour. Remove chicken from buttermilk and place into a dish. (Discard buttermilk)
In a brown paper bag, combine the flour, seasoned salt, cayenne pepper, black pepper and paprika. Shake until mixed.
Place the chicken into the bag and shake until the chicken is evenly coated.
In a large cast iron skillet or heavy pan, heat the canola oil over medium to high heat until it is hot. Cook the chicken in two batches if necessary so the chicken can cook evenly. This is necessary in order to not crowd the pan. (This ensures a crispy coating.)
Turn the chicken periodically. Cook until the outside of the chicken is brown and crisp.
To ensure the chicken is cooked, prick the pieces with a fork until the juices run clear.
Drain onto plates lined with paper towels to absorb excess oil. Serve immediately.
