Dutch Oven Fried Chicken
- 8 Chicken Portions
- 1/4 Tbs Salt
- 1/4 Tbs Sweet Paprika
- 560 g Plain Flour
- 2 Eggs
- 1 Tbs Black Pepper
- 1 Liter ButterMilk
- 1 1/2 Tbs Red Hot Sauce
- Vegetable Oil for Frying
Ingredients For The Sauce
- Wood Fired Camp Stove
- Large Dutch Oven
The Night Before
In a non-reactive bowl whisk together the buttermilk and the hot sauce. Add the chicken pieces, cover, and refrigerate overnight.
In a large Zip Lock Bag combine the flour, paprika, salt, and pepper, and shake to combine.
Set a large rack over a baking sheet.
Drain the chicken in a colander set in the sink.
Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour.
Remove the pieces from the bag and shake off any the excess flour and set on the rack.
Repeat with the remaining chicken.
Preheat the Dutch Oven to 125C.
Line another baking sheet with paper towels.
Add enough oil or vegetable fat to Dutch Oven cast iron skillets so its filled 50 mm deep.
Heat over medium heat until fat is 190'C.
Working in batches if needed, add the chicken skin-side down to the Dutch Oven.
Do not crowd the Dutch Oven.
Fry the chicken until golden brown on one side and turn with tongs to cook the other side.
The white meat will take about 20 minutes and the dark about 25 minutes.
Drain on the lined pans and keep warm.
Continue until all the chicken is cooked.
Serve immediately or at room temperature.