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Name: Spicy Fried Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Safflower oil (for deep frying); 1/4 ts Cayenne pepper; 1 1/2 c Unbleached all purpose flour; 6 md Garlic; 1/2 ts Cayenne pepper; 1 1/4 ts Ground cumin; 2 c Buttermilk; 1 3/4 ts Salt; 1/2 ts Ground cumin; 1/2 ts Pepper; Fresh Cilantro chopped; 1 1/2 ts Pepper; Lime wedges; 1/2 ts Salt; 1 Fryer cut into 8 pieces, (3 1/2-pound)

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INGREDIENTS

Safflower oil ; (for deep frying)
1/4 ts Cayenne pepper
1 1/2 c Unbleached all purpose flour
6 md Garlic
1/2 ts Cayenne pepper
1 1/4 ts Ground cumin
2 c Buttermilk
1 3/4 ts Salt
1/2 ts Ground cumin
1/2 ts Pepper
Fresh Cilantro ; chopped
1 1/2 ts Pepper
Lime wedges
MARINATING CHICKEN
1/2 ts Salt
1 Fryer ; cut into 8 pieces, (3 1/2-pound)
COATING CHICKEN

Servings

INSTRUCTIONS

Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally. Place rack over baking sheet. Remove chicken from marinade and set on rack. Let drain 10 minutes. Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken pieces in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes. Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375F. or until small cube of fresh bread sizzles instantly when added. Add chicken thigh and leg pieces to skillet. Adjust heat so that temperature remains between 340F. and 350F. or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, turning chicken occasionally, about 16 minutes. Using tongs, transfer chicken to paper towel-lined baking sheet. Place baking sheet with chicken in oven to keep warm. Reheat oil to 375F. Add breast and wing pieces to skillet. Adjust heat so that temperature remains between 340F. and 350F. and fry chicken until cooked through and golden brown, turning occasionally with tongs, about 10 minutes. Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime wedges and serve. Serves 4. Bon Appetit July 1992

NOTES

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Spicy Fried Chicken

Safflower oil (for deep frying)
1/4 ts Cayenne pepper
1 1/2 c Unbleached all purpose flour
6 md Garlic
1/2 ts Cayenne pepper
1 1/4 ts Ground cumin
2 c Buttermilk
1 3/4 ts Salt
1/2 ts Ground cumin
1/2 ts Pepper
 Fresh Cilantro chopped
1 1/2 ts Pepper
 Lime wedges
 MARINATING CHICKEN
1/2 ts Salt
1 Fryer cut into 8 pieces, (3 1/2-pound)
 COATING CHICKEN

Mash garlic with flat side of knife. Place garlic in medium bowl. Add  buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place  chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture  over; turn chicken to coat. Cover and chill at least 8 hours or overnight,  turning occasionally.    Place rack over baking sheet. Remove chicken from marinade and set on rack.  Let drain 10 minutes.    Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss  chicken pieces in batches in flour mixture, turning to coat; shake off  excess. Toss each piece again in flour mixture; shake off excess. Transfer  chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45  minutes.    Preheat oven to low. Line baking sheet with paper towels. Pour oil into  heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375F.  or until small cube of fresh bread sizzles instantly when added. Add  chicken thigh and leg pieces to skillet. Adjust heat so that temperature  remains between 340F. and 350F. or until small cube of bread sizzles slowly  when added. Fry until chicken is golden brown and cooked through, turning  chicken occasionally, about 16 minutes. Using tongs, transfer chicken to  paper towel-lined baking sheet. Place baking sheet with chicken in oven to  keep warm.    Reheat oil to 375F. Add breast and wing pieces to skillet. Adjust heat so  that temperature remains between 340F. and 350F. and fry chicken until  cooked through and golden brown, turning occasionally with tongs, about 10  minutes. Using tongs, transfer chicken to prepared sheet and drain.    Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime  wedges and serve.    Serves 4.    Bon Appetit July 1992

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Nutrition

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Serving Size: 1 Serving (716g)
Recipe Makes: 1

Calories: 889
Calories from Fat: 76 (9%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.4g
Cholesterol 19.6mg		6 %
Sodium 538.1mg		19 %
Potassium 1308.8mg		34 %
Total Carbohydrate 169.3g		50 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 158.6g
Protein 37g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 889

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