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Correo Electrónico
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Ingredientes
- 1/3 lb bacon
- 3 c. buttermilk
- 4 tsp warm sauce
- 2 tsp salt
- 1 x 3 pound chicken
- 1 1/2 lb vegetable shortening, preferably crisco
- 1 tsp dry mustard
- 1 tsp paprika
- 2 tsp cayenne pepper
- 2 1/2 c. flour freshly cracked black pepper
Direcciones
- Cook bacon. Reserve fat for frying chicken. Use bacon in another recipe.
- Combine buttermilk, warm sauce and 1 tsp. salt. Cut chicken into 8 pcs - 2 pcs from each breast, 2 thigh and 2 leg pcs. Add in the chicken to the buttermilk mix and marinate overnight.
- Over a moderately high heat heat vegetable shortening in a deep-sided 12 inch skillet. Add in reserved bacon fat and heat to 375 degrees F.
- Combine the mustard, paprika, cayenne, flour, remaining salt and pepper to taste in a plastic bag. Dredge the chicken pcs in the flour mix and coat well. Shake off excess flour.
- Put the chicken pcs skin-side down in the skillet. Turn the heat down to medium. Cover the skillet and cook the chicken for 15 min.
- Remove the lid and flip the chicken pcs over. Continue cooking for about 8 min till chicken is golden brown and crispy. The chicken is cooked when the internal temperature reaches 175 to 180 degrees F. Remove chicken and place on a rack to drain off excess fat. Serve warm or possibly cool.
