Cook the Book: Quick Fried Chicken

Name: Cook the Book: Quick Fried Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 1 teaspoons freshly ground black pepper; 946 milliliters buttermilk; 0 teaspoons cayenne pepper; 1 kilograms chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose); 2 teaspoons coarse salt, plus a little more for sprinkling; 237 milliliters all-purpose flour; 473 milliliters peanut oil, vegetable oil, bacon fat, or lard; 2 Tbsps Tabasco or other hot sauce

Cook the Book: Quick Fried Chicken might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 74g of protein, 70g of fat, and a total of 1089 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chicken, tabasco, cayenne pepper, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. This recipe is typical of Southern cuisine.

Instructions

In a 9 x 13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight-in the fridge-is even better).

Ingredients you will need

Chicken Pieces

Buttermilk

Equipment you will use

Baking Pan

In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

All Purpose Flour

Salt

Shake the chicken parts, 2 to 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

Ingredients you will need

Chicken Pieces

Whole Chicken

All Purpose Flour

Shake

Cooking Oil

Equipment you will use

Frying Pan

Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Remove to a rack to drain. Repeat the process to cook all of the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200°F oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Sprinkle with salt and serve.

Ingredients you will need

Salt

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 946milliliters

buttermilk 0teaspoons

cayenne pepper 1kilograms

chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)2teaspoons

coarse salt, plus a little more for sprinkling 237milliliters

all-purpose flour 473milliliters

peanut oil, vegetable oil, bacon fat, or lard 2Tbsps

Tabasco or other hot sauce

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.