2 1/2 pounds chicken parts,
rinsed and patted dry
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
1 1/2 teaspoons paprika
4 cups vegetable oil, for frying
Pepper Sauce: (optional)
1 tablespoon butter
1 1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne
1/4 teaspoon salt
Place chicken in large,
glass bowl or dish; pour buttermilk over it. Cover and refrigerate
for 30 minutes.
In medium bowl, whisk
together flour, cornmeal, salt, celery salt, pepper, paprika
and cayenne. Dredge chicken pieces in flour, two at a time, turning
to coat all sides thoroughly. Set chicken on a rack and let sit
for 30 minutes.
In medium saucepan over
medium heat, warm butter. Stir in onion, red pepper and green
pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
Stir in flour and cayenne. Cook for 2 minutes, stirring often.
Gradually stir in chicken broth. Bring sauce to simmer; reduce
heat to low and let cook until thickened, about 5 minutes. Add
salt; remove from heat and set aside until needed.
In large, cast iron skillet
add oil to fill 3/4-inch deep. Over medium-high heat, warm oil
to 350 degrees F. using kitchen thermometer to test oil temperature.
Carefully place chicken, skin-side-down in oil. Reduce heat to
medium and cook chicken for 15 minutes until nicely browned.
Turn chicken and cook for additional 10 minutes, until internal
temperature registers 180 degrees F. on thermometer. Remove chicken
and drain on paper towels. Cook remaining chicken in same manner
until done.
Before serving, reheat
sauce and pass separately.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
