About this recipe:I have had so many compliments about this chicken recipe. What they don't know that this recipe has taken me years to perfect. Most of the recipe is highly dependent on your own taste. You can add other herbs and spices if you wish, but the secret to the dish, is the preparation and method of cooking.
1 (1.8kg) chicken, giblets removed, cut into pieces
250g plain flour for coating
1 teaspoon paprika
Salt and pepper to taste
2 litres vegetable oil for frying
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a baking tray and cover with a clean dish towel or greaseproof paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large frying pan (cast iron is best) about one-third to one-half full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the frying pan can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover frying pan; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on kitchen towels. Depending on how much chicken you have, you may have to fry in a few batches. Keep the finished chicken in a slightly warm oven while preparing the rest.
hmmm mmmm mmmm, this really does work, the skin is sooooo crisp, and even stayed so when I kept the chicken warm in the oven... I served with green salad and homemade potato wedges... I will do my fried chicken like this from now on! - 06 Aug 2010