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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Chicken Recipe

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This recipe for Fried Chicken is from The Prunyi Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fryer chicken, cut into 10 pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1/2 cup hot sauce
1/2 cup buttermilk
3 large eggs
Peanut oil, for frying
2 1/2 cups self-rising flour
Directions:
Directions:
Special equipment: a deep-frying thermometer

Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine. Cover and marinate, refrigerated, at least 2 hours and up to 4.

In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.

Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes. Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.

Read more at: www.foodnetwork.com/recipes/katie-lee/fried-chicken.html?oc=linkback

 

 

 

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