Chicken is the most popular meat in the United States. Diverse and a virtual blank canvas for showcasing flavors, poultry is a protein that can stand on it's own. Of all the tens of thousands of recipes out there for chicken, there aren't too many for really delicious Fried Chicken recipes worth sharing. Yeah I know, everyone's heard the cliche about black people, fried chicken and watermelon, LOL , but well prepared chicken has no color divide-if it's good, then it's just darn good. I dare venture to say that if you like chicken, you probably love fried chicken. Lots of people have left it up to the ole' pros like "KFC, Popeye's, and Bojangle's," but in my opinion, in the later years, these establishments have left a little to be desired in the satisfaction factor, cutting costs at the expense of flavor and raising prices. There seems to be something missing from the overall taste that has morphed and digressed since back in the day when it was actually worth the money!! Again, my opinion! I have spent countless hours perfecting my Fried Chicken and I must say that I've gotten pretty damned good at it! Here is a variation of my family famous Fried Chicken recipe! I am confident that you may not want another go-to recipe after this one. Enjoy!
Spicy Buttermilk Fried Chicken
1 whole cut up frying chicken, 8 pieces, about 3 to 4 lbs.
1/4 c. fish sauce, optional
2 c. seasoned flour
1 tbsp. chili powder
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ground mustard
1 tsp. cumin
1/2 tsp. pepper
1/2. tsp. allspice
Place cut up chicken into bowl and lightly SPST. Pierce all over with a fork for extra flavor permeation. Pour in about 2 cups of buttermilk and add about 2 tsp. sambal oelek and fish sauce. Toss or stir to coat and transfer to a large resealable bag, pressing out excess air. Refrigerate for at least 4 hours and up to 24 hours.
When ready, heat 3 inches of oil in dutch oven or other heavy bottomed vessel that retains heat well.
Meanwhile, mix seasoned flour with spices in large bowl or resealable bag and mix well. Working in batches, starting with the larger pieces, toss drained but NOT rinsed chicken 4 pieces at a time in the flour, shaking off excess. Fry until cooked through and golden brown. A good indicator is the chicken will float and you will visibly see steam escaping from pieces, about 12 minutes for large, 6 for small.
Stagger the chicken adding process to maintain the temperature of the oil, about 3 minutes apart. Drain on paper towels. SPST. Serve hot or cold. Serves 4 to 6.
Sambal oelek is an Asian chili paste found in specialty markets. If you cannot find it, substitute 2 tbsp. Sriracha or about 1/4 cup hot sauce. If spicy is not your thing, omit it completely.