Marinate chicken

What is it about “Southern” fried rooster that is so amazing? In addition to the spicy flavor, it appears that Southern fried rooster usually has an quite crispy backyard and super-tender inside, however how is it done?
The secret is in a buttermilk marinade. The lactic acid in buttermilk is a super meat tenderizer, and its tangy taste deliciously enhances the coating on the chicken.

INGREDIENTS

• 1 total chicken, reduce into eight pieces
• 1 quart buttermilk
• 7 cloves garlic, minced into a paste
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 2 ½ cups flour
• ½ cup cornstarch
• 2 teaspoons paprika
• 4 to 6 cups canola or vegetable oil

INSTRUCTIONS

1. In a massive bowl, combine buttermilk, garlic, salt and pepper. Add poultry and combine well, making certain that fowl is submerged in buttermilk. Allow to marinate for at least one hour.
2. Fill a medium-size pot a little much less than midway with oil. Do no longer fill the pot extra than 1/2 full. Heat oil to 350 stages Fahrenheit.
3. In a massive bowl, combine flour, cornstarch and paprika.
4. Remove poultry from marinade, dripping off any excess.
5. Coat every piece of hen with flour mixture, tapping off any excess.
6. In batches, cautiously add poultry to warm oil. Cook for 10 to 15 minutes, till darkish golden brown. White meat with fewer and thinner bones will prepare dinner quicker than darkish meat with thicker bones.
7. Remove fowl from oil, and vicinity on plate lined with paper towels or a cooling rack.
Tip: Marinate in a single day for even extra taste and gentle chicken.

Enjoy.

Thank you for following me on  Facebook , Twitter!

For more recipes click here!