Granny Luke's Buttermilk Fried Chicken Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Chicken |
|
Ingredients: |
Ingredients: 1-whole chicken or 3-4 lbs chicken pieces you prefer(preferably with the skin on because this is what gives you the best crust on your fried chicken)
3 cups of buttermilk
2 cups of all purpose flour
2 tbsps of salt
1 tbsp of pepper
**optional season if you prefer
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of cayenne pepper
* *Mom did not use the optional seasoning in her recipe, but I have occasionally used through the years, but I just like the original recipe the best.
|
|
Directions: |
Directions:1.In a large bowl combine buttermilk with salt and black pepper.
2. Add the chicken and stir to coat. Refrigerate for 2-4 hours.
3. In a large, resealable plastic bag mix the flour with the optional seasoning if you prefer, shake to combine.
4. Drain buttermilk from chicken. You can use a wire rack on a baking sheet and let the excess buttermilk drip off.
5. Put one piece of well drained chicken into the plastic bag with the flour mixture and shake, coat well, pressing the flour mixture into the chicken. Make sure the flour has adhered to the chicken well. Set each coated piece aside and continue coating process on all pieces. *Mom didn't use the plastic bag method. She would just put her flour mixture in a shallow dish and dip each piece of chicken in that way.
6. In a cast iron skillet or other type skillet, heat 1 inch of oil (mom used solid crisco) to 350º or until you drop a little flour into oil and it sizzles immediately. You want your eye on about medium high. You do not want your chicken to cook too fast or it will brown to quickly and it will not be done on the inside.
7. You will fry the chicken in batches, usually about 3-4 pieces at a time, depending on the size of the pieces. You do not want to overcrowd you skillet. Remember as you add your pieces it will cool your oil. You don't want it to drop below about 315º.
Fry the chicken until golden brown for about 15-18 minutes or the internal temperature at the thickest part of the chicken registers 160º on an instant read thermometer. You only want to flip the chicken once during the cooking process to avoid loosing all the crust on the chicken. So trust the process and just let it cook, halfway through the cooking time 7-9 minutes, flip it over.
8. When the chicken is golden brown, remove from skillet and drain above the skillet. It is best to put on a wire rack to cook. However, mom always used folded up paper towels and placed the chicken on the towels. The wire rack just keeps the chicken more crispy all over in my opinion. Let chicken cool for about 5 minutes.
|
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1-3 hours |
Personal
Notes: |
Personal
Notes: This is absolutely my favorite meal that mom cooked. I loved it when she served it with mashed potatoes, buttermilk biscuits, butterbeans or peas, fresh corn and fried okra. Guess this is why I am such a carbaholic today! When I get to heaven, my first day there, would be to sit down and eat this meal with mom.
|
|
This recipe for Granny Luke's Buttermilk Fried Chicken is from