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email this pageNew Yorker - Fried Chicken
This fried chicken recipe is one that even the Colonel himself would be envious of. This makes a perfect spring picnic meal so watch the segment and give it a try.
Fried Chicken:
For the Buttermilk Batter:
Mix together 2 eggs with 2 cups Buttermilk, pour over the Chicken Pieces, allow to marinate for 20 minutes or more.
For the Seasoned Flour: mix together
2 cups flour
2.5 teaspoons fresh Ground Black Pepper
1.5 teaspoons White Pepper
2.5 teaspoons Salt
1.5 teaspoons seasoned Salt
To Cook Chicken; in a deep fryer, warm peanut oil to 325 degrees, when oil is hot dredge half of the chicken in the seasoned flour drop into the oil fry for 14 minutes, after if is cooked, remove to plate lined with paper towels, repeat with remaining Chicken.
For the Country Gravy:
After the first batch of chicken is finished, make the gravy by adding 3 tablespoons of the hot oil to a small sauce pan, to that add 3 tablespoons of the seasoned flour, stirring to make a paste, add 2 cups half &half continue stirring over medium heat until cooked and thickened about 15 minutes, add 2 tablespoons crispy bacon bits, serve.