Fried Chicken a la Kim:
1 whole chicken, cut up into parts
3 cups of buttermilk
1 small shake of hot sauce
Canola oil, or peanut, or even vegetable (I used canola)
1 1/2 cups flour
2 teaspoons salt
1 teaspoon pepper
3 teaspoons paprika
Cut up chicken.
Pour buttermilk and a touch of hot sauce in a large container and place chicken in it making sure to cover it completely. Put lid on and stick in the fridge for 4 to 12 hours.
Mix up flour, salt, pepper and paprika in a bowl. Set aside.
Take chicken out and get set up to start dipping chicken.
In a very large, (or 2) frying pan, heat up oil. The oil should fill the pan about 1/4 inch or so.
While oil is heating up, coat each piece of chicken with flour mixture and set on a plate.
Once oil is very hot, place each piece of chicken in very carefully.
Brown all sides at this heat, should take about 10-15 minutes.
Turn skillet down to a simmer and cook for another 45 minutes, covered.
Remove cover and cook for about 5 to 10 minutes more on a medium heat to crisp chicken back up.
Place on a plate with paper towels to soak up oil or on a cookie rack to let oil drain off.
Plate and serve.
Hope you love it. Toodles and smoochies! xx
Photos missing due to a G+ incident. They will be replace soon.