Spicy Buttermilk Fried Chicken With Pepper Jelly Drizzle Food

SPICY BUTTERMILK FRIED CHICKEN WITH PEPPER JELLY DRIZZLE

Steps:

• In a large bowl, whisk together the buttermilk, hot sauce, garlic, the celery salt, 2 teaspoons salt, and 1 tablespoon pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight.
• Remove the chicken from the refrigerator and let come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade.
• In another large bowl, whisk together the flour, 5 teaspoons salt, and 4 teaspoons pepper. In a medium bowl, whisk the eggs, milk, and remaining 1 teaspoon salt to combine. Working with one piece of chicken at a time, dredge the chicken completely in the flour, shaking to remove any excess, then dip it in the egg wash, allowing any extra to drip off, then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Allow it to sit on the rack for 20 to 30 minutes -- this will help "set" the crust.
• Heat 1 1/2 to 2 inches of oil in a large cast iron skillet with high sides or Dutch oven to 325 degrees F (don't fill it more than half full with the oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until golden brown and crispy on all sides and cooked all the way through, 15 to 20 minutes. Wings and breasts will cook more quickly than the drumsticks and thighs. Transfer to a wire rack to drain, and let cool briefly before serving with Pepper Jelly Drizzle.

SPICY BUTTERMILK FRIED CHICKEN

Steps:

• Skin chicken if desired.
• Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
• Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
• Drain chicken in a colander until well drained; discard buttermilk mixture.
• Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
• Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
• Carefully place chicken, meaty sides down, in hot shortening/oil.
• Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
• Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
• Remove chicken from skillet and drain well.

SPICY BUTTERMILK FRIED CHICKEN

Steps:

• Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
• Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
• Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.

BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE

Steps:

• 1. Remove skin.
• 2. Rinse and pat dry. Salt & pepper pieces.
• 3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
• 4. Shake bag to coat chicken.
• 5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
• 6. Then back into the flour and shake bag to coat.
• 7. Remove chicken from bag, shaking off excess flour.
• 8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
• 9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
• 10. When the chicken is fried, drain on paper towels.
• 11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
• 12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
• 13. Warm in the microwave.
• 14. Lightly drizzle over pieces of chicken. Finger-lickin' good.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY BUTTERMILK-BATTERED FRIED CHICKEN

Steps:

• In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
• In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
• In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
• Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
• Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.

CHICKEN BREAST WITH HOT PEPPER JELLY

Steps:

• Pound chicken breast to an even thickness.
• Cut celery stalks into 2 inch long "matchsticks".
• In a small bowl, combine the pepper jelly and mustard, set aside.
• Season both sides of the chicken breast with salt and pepper.
• In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
• Cook 5 minutes on each side.
• Tilt the skillet and pour off most of the fat.
• Add 1 tbs. water and shake skillet to loosen browned chicken bits.
• Push chicken to one side of skillet.
• Add celery sticks, stirring for 1 miunte.
• Add pepper jelly mixture and lemon juice.
• Shake to coat the chicken with the sauce.
• Cook until the sauce is reduced to just a glaze. (30-40 seconds).
• Transfer chicken to a serving dish and garnish the top with the celery matchsticks.