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Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq
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| Wednesday, 4-Apr-2007 06:59 |
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Crispy Fried Chicken
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Crispy Fried Chicken
8-10 pieces of chicken (I used boneless chicken breast, cut into strips)
3-4 cups buttermilk
2 cups flour
2 tsp. salt, or to taste
2 tsp. ground black pepper, or to taste
1-2 tsp. ground cumin
1-2 tsp. smoked paprika
½ tsp. cayenne pepper, or to taste
Oil
Place the chicken pieces in a large heavy-duty Ziploc bag and pour in 3-4 cups buttermilk. Seal up the bag, swish the chicken around and refrigerate overnight or at least 8 hours. Flip the bag over a few times during marinating period so all the chicken has a chance to soak.
In another large Ziploc bag, combine the flour, salt, pepper cumin, paprika and cayenne. Add 3 or 4 pieces of chicken, seal and shake. Shake off any clumps of flour then press the chicken pieces so the remaining flour adheres well. Set chicken on a wire rack and repeat with remaining pieces.
Meanwhile, pour the oil into a large, heavy saucepan. Fry chicken pieces in small batches.
Note:
I use the same recipe with veal cutlet that I have in my refrigerator. The result is almost like Wiener Schnitzel.
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