Buttermilk Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CHICKEN
3 pounds chicken, skin on approximately 8 pieces, thighs and drumsticks are best
MARINADE
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried mustard
1/2 teaspoon paprika
1/2 teaspoons dried sage
2 cups buttermilk
SEASONING AND COATING
2 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 1/2 teaspsoons onion powder
1 teaspoon cayenne pepper
vegetable oil for frying oil should be 1-2 inches deep in frying pan
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Directions: |
Directions:PREPARING AND MARINATING CHICKEN.
Place chicken pieces in a large bowl then add salt, pepper, garlic, dried mustard, paprika and sage. Stir to evenly coat chicken. Pour the buttermilk over the seasoned chicken and stir well.
Refrigerate chicken with marinade for at least 1 hour and up to overnight. The longer you marinate the chicken, the more tender and flavorful it will be.
SEASONING AND FRYING CHICKEN.
In a shallow dish that is large enough to place chicken in, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
In a large, heavy bottom pan, heat oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while, still cooking the chicken thoroughly.
Working one piece at a time, remove each piece of chicken from the marinade, and place it into the shallow dish with the flour mixture. Toss to cover. Make sure the entire surface of each piece of chicken is coated well.
Place the chicken into the preheated oil. Cook 4 or 5 pieces at a time, but don’t crowd the pan. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked, reaching an internal temperature of 170 degrees F*.
Place chicken on a wire rack to drain. |
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Personal
Notes: |
Personal
Notes: Use a thermometer, to both check the oil temperature and the temperature of your oil. When you add chicken to the oil, the cold chicken will drop it’s temperature, so it’s helpful to know what the temperature is at and adjust.
In a shallow dish that is large enough to place chicken in, whisk together flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Working one piece at a time, remove each piece of chicken from the marinade, and place it into the shallow dish with the flour mixture.
Toss to cover. Make sure the entire surface of each piece of chicken is coated well.
In a large, heavy bottom pan, heat oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while, still cooking the chicken thoroughly. Place the chicken into the preheated oil.
Cook 4 or 5 pieces at a time, but don’t crowd the pan. Turn as necessary and fry until golden brown. It will take about 15 minutes for each piece to cook. Make sure each piece is fully cooked, reaching an internal temperature of 170 degrees F*.
Place chicken on a wire rack to drain. This helps it to remain crispy and not get soggy.
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