This is a spicier version of our usual fried chicken. One word of caution--well, actually several words--the chicken you use must be fresh, not previous frozen. If it isn't fresh, don't bother.
SPICY FRIED CHICKEN
- 1 3-4 pound chicken, cut into 8 pieces
- Buttermilk to cover
- 1 1/2 teaspoons garlic powder
- 2 teaspoons seasoning salt
- 1 tablespoon ground back pepper
- 2 teaspoons hot chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Flour
- Oil for Frying
Put the chicken pieces in a large bowl and cover with the buttermilk. Refrigerate for several hours. Drain the chicken and wipe off the excess liquid. Mix the seasoning spices and and sprinkle over the chicken pieces. Make sure that the spices are evenly distributed.
Dredge the chicken in the flour and transfer them to a wire rack. Keep the pieces sufficiently far apart so that they don't touch each other. Let them stand for 25 to 30 minutes.
Heat the oil in a large, heavy skillet to 350 degrees. Ad the chicken pieces in one layer; the fat should be halfway up the sides of the pieces. Cover and cook about 10 minutes or until golden brown on one side. Turn the pieces and reduce the heat a bit. keep covered and continue cooking until the chicken is evenly browned on both sides. The total cooking time should be approximately 25 minutes.
As the pieces are cooked, transfer them to a wire rack to cool.
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