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Fried Chicken with Biscuits

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 24 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 chicken, about 1/4 lb, cut into 10 serving pieces
  • 6 tsp. kosher salt, divided
  • 2 tsp. freshly ground black pepper, divided
  • 1/2 tsp. cayenne pepper
  • 2 cups buttermilk
  • 6 cups canola oil
  • 1 1/2 cups all-purpose flour
  • Biscuits for serving
make it
Rinse chicken with cold water; pat dry with paper towels. In a small bowl, combine 4 teaspoons salt, 1 teaspoon black pepper and cayenne pepper. Rub mixture onto chicken. Place chicken in large baking dish, cover with plastic wrap, and refrigerate at least 1 hour or up to 4 hours. Pour buttermilk over chicken, coating all pieces. Cover and refrigerate overnight.

In 6 quart deep saute pan over medium-high heat, heat oil to 375°F. Preheat oven to 200°F. Place chicken in colander; let excess buttermilk drain off. In bowl, combine flour, 2 teaspoons salt and 1 teaspoon black pepper. Dredge chicken in flour mixture, shaking off excess; set on plate.

Place half of chicken pieces in oil; fry, turning often and maintaining oil temperature at 325 - 350°F, 14-16 minutes. Transfer to paper towel-lined baking sheet. Keep warm in oven. Repeat with remaining chicken. Serve with biscuits.
Notes
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