Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 broiler-fryer (3 to 3-1/2 pounds/ 1-1/2 to 2 kg), cut up for frying
2 cups (500 mL) buttermilk
2 cups (500 mL) unsifted all-purpose flour
1-1/2 tsp (7 mL) baking powder
3 tbsp (45 mL) paprika
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
3/4 cup (75 mL) milk
2 tbsp (30 mL) vegetable oil
Vegetable oil for deep-fat frying
Place chicken and buttermilk in a large self-sealing plastic bag and refrigerate at least four hours or overnight. In a small bowl, combine 1-1/2 cups (300 mL) of the flour, baking powder, paprika, 1/2 tsp (2 mL) of the salt, and 1/4 tsp (1 mL) of the pepper; set aside. In a large bowl, beat milk, eggs, and 2 tbsp (30 mL) oil. Gradually add flour mixture, whisking just until smooth. Do not overbeat.
Let mixture stand at room temperature for 1 hour. Meanwhile, drain chicken and pat dry. Transfer to a rack and air dry for about 20 minutes. Spoon the remaining 1/2 cup (125 mL) flour, 1/2 tsp (2 mL) salt, and 1/4 tsp (1 mL) of pepper into a brown paper bag. Shake chicken, a few pieces at a time, in the bag.
Return it to the rack. In a deep-fat fryer or heavy skillet, heat at least 2 inches (5 cm) of oil to 365°F (190ºC). Dip chicken into batter and turn to coat evenly. Fry a few pieces at a time, turning several times until golden – 18 to 20 minutes. Drain on paper towelling and keep warm.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:2064