Chef Mo’s Crispy Butter Milk Fried Chicken with Truffle Cream Sauce

Directions

1. 3 pounds of frying chicken cut into 8 pieces washed
2. Directions : Combine the buttermilk , garlic , onions , herbs , paprika , cayenne & hot sauce in a large bowl & put the chicken in to soak; it should be covered with liquid . Refrigerate overnight or at least for eight hours . When you are ready to fry the chicken , put the shortening in a heavy skillet-cast iron is best-to heat to 350 F on a candy thermometer or when a bit of flour flicked onto the surface immediately browns . Remove the chicken to a colander letting some of the herbs cling to pieces .
3. Mix the flour with a big pinch of salt & several grindings of pepper . Add chicken & coat it all over with flour mix; let it sit for a minute , & then toss again . Place the chicken pieces four at a time into the hot shortening & fry until golden brown all over , 12 to 15 mins . As pieces are done , drain them on a wire rack , season with salt & pepper & serve hot with truffle cream sauce …

1. Truffle Cream sauce
2. Truffle Cream Sauce : Bring a pot half way filled with water & bring to a boil . In a large aluminum bowl add all ingredients using a whisk . Place bowl over the pot whisking until it starts to thicken up but , a smooth cream sauce tastes when done ..