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Make a well-seasoned mix for dredging the chicken.
Photo courtesy Countryman Press
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Buttermilk and coconut milk are combined in this version of Southern fried chicken.
Photo courtesy Countryman Press
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Soak the seasoned chicken in a bowl of milk for at least 30 minutes before dredging it in the dry mixture.
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Dredge each piece of chicken well in the seasoned dry mix.
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Bring the oil to 350 degrees F before dropping the first pieces of chicken into it.
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Transfer cooked pieces to a cooling rack to keep the skin crispy.
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A heaping plate of perfectly fried chicken will be irresistible to one and all.
Photo courtesy Countryman Press
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“The Up South Cookbook” by Nicole A. Taylor is full of creative recipes combining the rich flavor of Brooklyn with the comfort and tradition of Southern cooking.
Cover courtesy Countryman Press
2 hr DURATION
45 min COOK TIME
1 hr 15 min PREP TIME
8 servings SERVINGS
Ingredients
- 1 (3 – 4 pound) fryer chicken, cut up
- 1/2 lemon
- 2 tablespoons plus 2 teaspoons coarse salt, divided
- 2 teaspoons ground black pepper, divided
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups coconut milk, unsweetened, or 1 (13-1/2-ounce) container
- 1/2 cup buttermilk
- 1-1/2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups peanut oil or lard
- Fresh flat-leaf parsley (optional)
Directions
More from The Up South Cookbook:
- • Fried Okra Recipe
Reprinted with permission from The Up South Cookbook by Nicole A. Taylor and published by Countryman Press, 2015. PRINT RECIPE
