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Featuring
Servings
Makes 6-8 servings
Ingredients
3 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
1 (3-4-pound) frying chicken, cut into 8 pieces, all visible fat removed
1 quart buttermilk
1½ cups all-purpose flour
1½ cups vegetable oil
1 (3-4-pound) frying chicken, cut into 8 pieces, all visible fat removed
1 quart buttermilk
1½ cups all-purpose flour
1½ cups vegetable oil
How To Prepare
Place the chicken pieces in a pan or shallow bowl, pour the buttermilk over, and let marinate 1 hour at room temperature. Sprinkle 2 tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
Combine the flour and the remaining Poultry Magic® in a shallow bowl.
Heat the oil in a 12-inch skillet over high heat until very hot. Dredge the chicken in the seasoned flour, shaking off the excess, and add to the oil, skin side down, in a single layer. Cover the skillet, reduce the heat to medium, and fry, checking occasionally to make sure the chicken is not burning, until browned on one side, about 5 to 6 minutes. (If the chicken seems to be browning too quickly, turn down the heat.) Turn the chicken pieces over, cover and fry, checking occasionally, until a rich, golden brown.
Remove from the skillet and drain on paper towels. Set the skillet, with the oil, aside.
Copyright © 1995 by Paul Prudhomme
Combine the flour and the remaining Poultry Magic® in a shallow bowl.
Heat the oil in a 12-inch skillet over high heat until very hot. Dredge the chicken in the seasoned flour, shaking off the excess, and add to the oil, skin side down, in a single layer. Cover the skillet, reduce the heat to medium, and fry, checking occasionally to make sure the chicken is not burning, until browned on one side, about 5 to 6 minutes. (If the chicken seems to be browning too quickly, turn down the heat.) Turn the chicken pieces over, cover and fry, checking occasionally, until a rich, golden brown.
Remove from the skillet and drain on paper towels. Set the skillet, with the oil, aside.
Copyright © 1995 by Paul Prudhomme
