Frango frito no leitelho

Ingredientes

• 1 3-4 lb whole chicken cut into 8 pieces
• 2 cups whole buttermilk
• 1 3/4 tsp salt (divided use)
• 1 3/4 tsp ground black pepper (divided use)
• 2 1/2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 tsp cayenne
• 3 large eggs
• few dashes hot sauce
• 6-8 cups peanut oil

Modo de preparo

1. 1

   Buttermilk Marinade: Place chicken pieces into a large bowl or shallow dish. Pour buttermilk on top. Cover and chill for at least 3 hours or overnight. (Pro Tip: You can cut large breast pieces in half for even cooking.)

2. 2

   Heat the Oil: Fill a deep fryer or Dutch oven fitted with a fry thermometer halfway with oil. Do not overfill. Heat the oil to 350°F.

3. 3

   Make the Dredging Station: In a shallow dish or platter use a whisk to sift together flour, 1 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne.

4. 4

   In a separate dish whisk together eggs with 1/4 tsp salt and 1/4 tsp black pepper with a few dashes of hot sauce.

5. 5

   Remove the chicken from the buttermilk shaking off the excess. Season chicken on all sides lightly with remaining 1/2 tsp salt and 1/2 black pepper.

6. 6

   Dredge the Chicken: Dip each chicken piece first into the flour mixture, then into the egg wash. Dip back into the flour again. Have nearby a sheet pan transferring coated chicken on the pan.

7. 7

   Fry: Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.

8. 8

   Cook in batches beginning with the dark meat being careful not to overcrowd the pot. Cook dark meat for about 10-12 minutes on each side and white meat pieces for 8-10 minutes on each side or until juices run clear, chicken is golden brown and an internal temperature has reached 165 degrees f.

9. 9

   Use a stainless steel spider to remove to a paper towel lined platter or sheet pan fitted with an oven safe baking rack to drain grease. Keep warm until serving.