Buttermilk fried chicken. This fried chicken receipe is absoultly fantastic,if you take your time get all your ingredients together in two groups,it is easy to make. It smells so good while it is cooking,and the taste is truly unbelievable. I will make this receipe over and over.
In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.
With a rolling pin or a meat mallet, pound the chicken.
Cover and marinate for at least an hour and up to a day.
You can have Buttermilk fried chicken using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Buttermilk fried chicken
- It's 1 of fryer chicken, cut up.
- You need 1 of oil, for frying.
- You need of buttermilk marinade.
- Prepare 1/2 gallon of buttermilk.
- You need 2 tbsp of minced garlic.
- Prepare 2 tsp of hot sauce.
- You need 1 tsp of salt.
- It's 1 tsp of pepper.
- It's of flour dredge.
- It's 2 cup of flour.
- It's 1 tsp of salt.
- Prepare 1 tsp of pepper.
- Prepare 1 tsp of paprika.
- It's 1/2 tsp of garlic powder.
- You need 1/2 tsp of onion powder.
Fry chicken a few pieces at a time so oil doesn't cool down. Turn chicken to brown evenly and remove when golden and cooked through. Drain on wire rack to keep chicken. Put all the dry brine ingredients in a large dish.
Buttermilk fried chicken step by step
- Place all marinade ingredients in a plastic zip top bag and squish to combine..
- Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally..
- Place about 2" oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.).
- Place all flour dredge ingredients in large paper bag. Add chicken pieces, fold top of bag over to close, and shake well. -or- mix dredge ingredients on a plate and turn chicken on plate to coat..
- When oil is hot, place thighs in oil, skin side down. Wait 1 minute then add the breasts, skin side down. Wait 2 minutes then add the legs. Wait 2 minutes then add the wings, if there is room in the pan. Don't overcrowd the pan. Try to maintain oil temp of 350°..
- Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings. Cook on the other side until golden, about 10 minutes. Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165°..
- Remove chicken and drain on another large paper bag. Serve immediately..
Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well. With this buttermilk-soaked version, F&W's Grace Parisi has perfected fried chicken. Tips from the F&W Test Kitchen More Fried Chicken Recipes In a large bowl, combine the buttermilk with the. Place chicken pieces into a plastic container and cover with buttermilk. Marinating the chicken in buttermilk makes the meat moist and flavorful.