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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Blue Ribbon Fried Chicken Dutch Oven Recipes Back to the Dutch Oven Recipes page. Blue Ribbon Fried Chicken 1 Cup Buttermilk 2 1/4 tsp. Black Pepper, divided 1 tsp. Salt 1/4 tsp. Cayenne Pepper 1 Whole Chicken or Thighs, Breasts, or Legs = 8 Pieces 1 1/2 Cups All-Purpose Flour 2 tbsp. Paprika 2 tsp. Dry Mustard 1 1/2 tsp. Garlic Salt 2 1/2 Cups Vegetable Oil Directions: Step 1:Place the buttermilk, 1/2 tsp. black pepper, salt and cayenne pepper in a large re sealable plastic bag. Add the Chicken, seal and shake to coat. Chill for 30 minutes or up to 2 hours, if possible. Step 2: Place the flour, paprika, mustard, garlic salt and remain pepper in a separate bag. Add 1 Chicken piece to the bag, close and shake to coat your chicken. Transfer to a plate or wire rack. Repeat with the remaining chicken pieces. Step 3: Preheat your 12" deep dutch oven. You just want it warm so that you can put the fried chicken in to keep warm. You may want to put a paper towel or so in the bottom to take up any grease off the chicken. Heat your cast iron skillet to 350 degrees with vegetable oil. Add your chicken pieces to your skillet.....not too many now 3 to 4 pieces depending on what you are frying. Reduce the heat and cover and cook for 10 minutes. Step 4: Turn the chicken over and cook, uncovered, until the juices run clear when the chicken is pierced with a knife, about 10 minutes longer, Drain the chicken on a paper towels. Transfer to the 12" Deep Dutch Oven. Repeat the steps for frying and draining for the remaining chicken pieces. You want to serve your Chicken Hot!!! Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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