Pizzazzy Southern Fried Chicken

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Makes 4—8 servings 2 cups all-purpose flour




  • 1 cup cornflake crumbs
  • 2 teaspoons crushed Caribe chile, to taste
  • 1 teaspoon ground pequin chile
  • 2 teaspoons poultry seasoning
  • Freshly ground black pepper
  • 2 whole chickens, about 2 1/2 pounds each
  • 2 cups buttermilk or milk
  • Vegetable oil




Process flour, crumbs, both types of chile, poultry seasoning, and pepper in a food processor until fine. Set mixture to the side. Cut chicken into serving pieces. Soak in buttermilk 30 minutes at room temperature or in the refrigerator 2 hours, turning and rotating the pieces to coat uniformly. Heat 2 inches of oil in a deep skillet over medium heat. To bread the chicken, lift the pieces out of the milk, shaking lightly. Then roll in the flour mixture and set on a waxed-paper covered baking sheet. Let stand about 5 minutes. Roll in the flour mixture again. Place chicken pieces in the oil and partially cover the skillet. Cook 12 to 15 minutes or until golden on the first side. Turn, re-cover and fry the other side.When chicken is uniformly golden and fork tender, drain well on paper towels. Keep warm in a 200°F oven. Do not cover tightly. Prepare gravy. Serve chicken with mashed potatoes and a cream gravy.




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