Spicy Buttermilk Fried Chicken
|Buttermilk||2 Cup (32 tbs)|
|Hot sauce||1⁄4 Cup (4 tbs)|
|Frying chicken/3 pounds chicken tenders||4 Pound, cut up (1 Chicken, 3 To 4 Pound)|
|Seasoned bread crumbs||3 Cup (48 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Eggs||3 Large, lightly beaten|
|Cooking oil||1 Tablespoon|
|For pan gravy|
|Yellow onion||1⁄2 , chopped|
|Chicken broth||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Oil||1⁄4 Cup (4 tbs)|
In a large shallow dish, combine the buttermilk and hot sauce.
Add the chicken pieces.
Cover and marinate in the refrigerator for 1 hour.
Preheat the oven to 375°F.
Combine the bread crumbs, salt, and pepper in a medium-size bowl.
Place the beaten eggs in a shallow bowl.
Dip the chicken pieces first in the crumbs, then in the egg to coat.
Dip in the crumbs again until the chicken is well coated.
Heat 2 inches of oil in a large frying pan.
Fry the chicken in hot oil until browned on all sides, but not cooked through, turning often.
Place the chicken in a shallow baking dish.
Bake until chicken is no longer pink in the center, about 20 to 30 minutes.
For the pan gravy.
Pour off the oil from the pan, leaving the browned bits.
Add the onion and chicken broth, cooking until the onion is tender and scraping the crusty bits off the bottom of the pan.
Stir together the cornstarch and water and stir into the pan.
Bring the mixture to a boil, then reduce heat.
Cook and stir until the mixture is thickened and bubbly, then cook 2 minutes more.
Season with salt and pepper.