FRIED CHICKEN HABANERO
This is adapted from a recipe I found by "Chef Tell". I just had to make it hotter, and adjust the seasonings. I hope you'll try it---it isn't as "hot" as it looks.
Heat Scale = Hot

1 frying chicken -- cleaned and cut up
2 cups buttermilk
1 habanero chile -- seeded and minced
1 teaspoon black pepper
1/2 teaspoon cayenne
1 quart vegetable oil for frying
1 cup all-purpose flour
2 teaspoons kosher salt

Marinate chicken pieces in buttermilk, chile, pepper and cayenne 3-4 hours, covered and chilled.

Heat oil in a large deep heavy skillet to 360 degrees. Combine flour and salt; dredge chicken pieces in flour mixture and fry until golden and cooked through.

Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved