Crisp Southern Fried Chicken
constituents
4 bone- in funk shanks
4 bone- in funk hams
2 mugs buttermilk
1 teaspoon hot sauce
2 mugs each- purpose flour
1 teaspoon garlic greasepaint
1 teaspoon onion greasepaint
1 teaspoon paprika
1 tablespoon swab
1 tablespoon black pepper
tablespoon cayenne pepper
Vegetable oil painting for frying
Directions
In a large coliseum, combine buttermilk and hot sauce. Add funk pieces and marinate in the refrigerator for at least 2 hours, rather overnight.
In a shallow dish, mix together flour, garlic greasepaint, onion greasepaint, paprika, swab, black pepper, and cayenne pepper.
Remove funk from the buttermilk admixture, allowing redundant to drip out. Comb each piece in the flour admixture, pressing to cleave.
Heat vegetable oil painting in a large skillet or deep range to 350 °F( 175 °C).
Shindig funk in batches for 10- 12 twinkles on each side, or until golden brown and cooked through. The internal temperature should reach 165 °F( 74 °C).
Remove funk from oil painting and drain on a line rack or paper apkins.
Prep Time 15 twinkles| Cooking Time 25 twinkles| Total Time 40 twinkles
Kcal 450 kcal| Servings 4 servings