Here are some pictures from my “Fried Chicken Redemption” in Indiana! I am happy to report the Wolfe family has allowed me back in the kitchen!
Chef Anne’s Kickin’ Chicken
Course: Main DishCuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
25
minutesIngredients
- Chicken Soak Mixture
2 cups buttermilk
1 cup dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
- Flour Mixture
2 cups flour
1 teaspoon baking soda
1 tablespoon salt
1 teaspoon mustard powder
- Additional Ingredients
10 legs chicken
canola oil, for frying
Directions
- In a gallon sized baggie, combine buttermilk, dijon, paprika, cayenne and salt. Loading gallery media…
- Add chicken pieces and submerge them to coat. They should sit for at least 30 minutes, but ideally as long as possible (up to 2 hours at room temperature or 8 hours refrigerated.)
- Turn on your oil (I used a mini-fryer) to 375°.
- Combine flour, baking soda, salt and mustard in a new gallon sized baggie.
- Using tongs, place chicken one piece at a time into the flour mixture. Then, place in frying bin. Submerge chicken completely in the oil.
- Fry chicken (around 19 minutes) and the ENJOY!
Notes
- This recipe is slightly changed from the original recipe seen on Season 15, Episode 9 of “Worst Cooks in America.”
Did you make this recipe? I’d love to see it!
Be sure to tag @Allison_vic on Instagram and use the hashtag #powerofthepack!
Did you make this recipe? I’d love to see it!
Follow us @foodfamilyandmyfannypack on Pinterest
Want to see more?
Like us on Facebook
you are actually a just right webmaster. The web site loading pace is incredible.
It sort of feels that you’re doing any distinctive trick.
Furthermore, The contents are masterwork. you have done a fantastic
process on this subject!