New This Month

Mahogany Fried Chicken

146
  • Servings: 6

Ingredients

  • 1 quart buttermilk
  • 2 teaspoons cayenne pepper
  • Two 2 1/2-pound fryer chickens, cut into 8 pieces
  • 2 cups all-purpose flour
  • Coarse salt and freshly ground pepper
  • Vegetable oil, for frying

Directions

  1. Stir together buttermilk and 1 teaspoon cayenne pepper in a large bowl; add chicken, turning to coat. Cover with plastic wrap, and refrigerate at least 6 hours or up to overnight.

  2. In a large brown paper bag, combine flour with remaining 1 teaspoon cayenne, 1 teaspoon salt, and 1 tablespoon pepper; shake to combine. One at a time, place chicken pieces in the bag; shake to coat. Place coated pieces on a clean plate or tray.

  3. In a large skillet, heat 2 inches oil to 350 degrees.using tongs, add chicken one piece at a time, being careful to not overcrowd pan. Fry, turning every 3 to 4 minutes, until deep mahogany in color, about 18 minutes. Remove chicken from skillet, and drain on a brown paper bag. Serve hot, warm, or cold.

Reviews Add a comment

  • Vintique
    20 APR, 2017
    This is my husbands and my favorite "goto" fried chicken recipe. It is the best fried chicken we've ever had by far. We know there are other great recipes for fried chicken out there but why look any further when you have it right here? Don't have to tweak it. Just follow the directions closely and judge for yourself. Yums!
    Reply