Page 4 - Chicken Recipes Book 1

Donna’s Fried Chicken

This is my take on fried chicken. No messy dripping fat and moist chicken inside. This is a
recipe that takes time

Enjoy this crisp beautiful tasting chicken my way.

Ingredients

2 cups buttermilk

3 tsp Dijon mustard

1 tsp salt

1 tsp black pepper

1/2 tsp cayenne pepper

1 whole chicken, cut into pieces

1 Tbsp smoked ground paprika

2 cups plain flour

1 Tbsp baking powder

1 Tbsp garlic powder

1 Tbsp onion powder

5 cups vegetable oil for frying

Method

Whisk together buttermilk, Dijon mustard, salt, pepper and cayenne in a jug, then pour into
a resealable plastic bag.

Add the chicken pieces, coat with the marinade, seal bag and then refrigerate for 8 hrs or
overnight.

When ready to cook chicken, combine the flour, baking powder, onion powder, garlic
powder in a plastic bag. Shake to mix thoroughly. Transfer marinated chicken one piece at
a time into the dry ingredients, shake to ensure complete coverage. Repeat the process
until all chicken pieces are coated twice.

Heat oil in a large pan over medium heat, temperature of 130C. When oil is hot, fry chicken
in batches until a golden brown and juices run clear, turning chicken to brown evenly.

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