Description
Recipe by bobby flay. I haven't tried it yet, but it looks really good, and i will try to make it when i have a chance.
Ingredients
- Buttermilk
- Kosher Salt
- Chili Powder
- Roasting Chickens
- All-purpose Flour
- Garlic Powder
- Onion Powder
- Sweet Paprika
- Cayenne
- Fresh Ground Black Pepper
- Peanut Oil
- Honey
- Dried Ancho Chile Powder
- Salt
Instructions
- Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish
- Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight
- Place the remaining 2 cups of buttermilk in a bowl
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper
- Drain the chicken in a colander and pat it dry
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off
- Dredge in the second plate of flour and pat off the excess
- Put the chicken pieces on a baking rack set over a baking sheet while the oil heats
- Pour about 3 inches of oil into a deep cast iron skillet
- The oil should not come more than half way up the sides of the pot
- Put the pot over medium-high heat and heat the oil to 375f on a deep-fry thermometer
- Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes
- Remove from the oil with a slotted spoon and transfer to a rack to drain
- Repeat to cook the remaining pieces
- Serve hot drizzled with the ancho honey, if desired
- If making ancho honey, whisk together honey, chili powder and salt in a bowl, and drizzle over the chicken