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Tuesday With Morrie

Spicy Buttermilk Oven-Fried chicken
(Makes 6 servings)

Ingredients:

3 ½ pounds whole chicken, cut up

2 cups buttermilk

1 ½ cups all-purpose cream

1 teaspoon ground rep pepper

1 teaspoon salt

½ teaspoon garlic powder

¼ cup canola oil

PROCEDURES

1. Place one chicken piece in 1 layer in a 9x13 baking dish. Pour buttermilk over chicken. Cover with plastic wrap and refrigerate; let marinate for at least 2 hours.

2. Preheat oven to 350ºF. In a large, shallow bowl, mix flour, red pepper salt and garlic powder. Heat oil in a skillet over medium high heat until oil is hot.

3. Lift a piece of chicken out of butter milk and let excess buttermilk drain off. Dredge chicken in flour mixture. Place chicken in hot oil. Repeat with remaining chicken. Fry chicken until brown and crisp on all sides, about 8 to 10 minutes. Place chicken in 1 layer in a 9x13 baking dish. Bake, uncovered, until chicken is no longer pink and juices run clear, about to 35-45 minutes

Spicy Buttermilk Oven-Fried chicken

Ingredients:

3 ½ pounds whole chicken, cut up
2 cups buttermilk
1 ½ cups all-purpose cream
1 teaspoon ground rep pepper
1 teaspoon salt
½ teaspoon garlic powder
¼ cup canola oil

Pre-preparation

SOP-1 1. Wash hands prior to beginning food preparation.
SOP-2 2. Clean wash the chicken under cool running water.
3. Place one chicken piece in 1 layer in a 9x13 baking dish.

Preparation
4. Pour buttermilk over chicken.
5. Cover with plastic wrap and refrigerate
CCP-1 6. Let marinate for at least 2 hours.
CCP-2 7. Preheat oven to 350ºF. In a large, shallow bowl, mix flour, red pepper salt and garlic powder. Heat oil in a skillet over medium high heat until oil is hot.
CCP-3 8. Fry chicken until brown and crisp on all sides, about 8 to 10 minutes.
CCP-4 9. Bake, uncovered, until chicken is no longer pink and juices run clear, about to 35-45 minutes

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