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| Buttermilk Fried Chicken Recipe |
Ingredients for Buttermilk Fried Chicken:
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 2 cups vegetable oil
In each of two 1-gallons reseal able plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days.
In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne.
(This pungent spice is made from ground dried chilies. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.
In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165, about 10 minutes more. Transfer to a rack to drain. Use salt for seasoning purposes. Use salt for seasoning purposes.
Return oil temperature to 350. Repeat with remaining chicken.
Tips for my Buttermilk Fried Chicken:
- Make sure the chicken is fresh and have a normal size cut because in marinating it will absorb the taste evenly.
- Before marinating, apply some cuts on the surface of the chicken meat so that the ingredients can penetrate in the depth as well.
- It would be best if you after marinade keep it in refrigerator for a night.
- Keep in mind before frying refrigerated chicken pieces place them at room temperature for a while so that they are fried equally.
- For crunch, I would prefer using corn flour with breadcrumbs coating and leave them in open air so that the moisture is evaporated.
- These all tips will help in giving you yummy crunchy butter milk chicken, which can be served with different sauces and cheese too.
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