Diary of a Foodie

Sunday, June 22, 2014

Buttermilk Fried Chicken

This recipe did not come over night. It did not come in a month. Or even a year. I have been working on getting just the right seasonings, way to fry the chicken, and cooking time for years. YEARS, people.

Fried chicken is not easy. But, I hope that in this recipe, you will find that you CAN do it at home and you will love it.

Buttermilk Fried Chicken

Whole chicken fryer, cut into 8 pieces
2 cups buttermilk
10 dashes hot sauce
1 TBSP Kosher salt
2 tsp ground black pepper
2 tsp chili powder
1/2 tsp ground cayenne

Trim any excess fat or skin off the chicken. In a large bowl, mix together buttermilk and all seasonings. Add cleaned chicken to the seasoned buttermilk and let soak, covered,  for 2-4 hours in the fridge.

Once chicken has soaked for 2-4 hours, remove from fridge and make the seasoned flour.

Seasoned Flour

2 cups flour
1 TBSP Kosher salt
1 1/2 tsp ground black pepper
1 1/2 tsp chili powder
1/2 tsp ground cayenne

In a large bowl, mix together flour and all seasonings. Dredge each piece of buttermilk soaked chicken in the flour, shaking off excess flour.

Heat a cast iron skillet or another heavy bottomed pan over medium high heat, filling pan half way full with vegetable OR peanut oil. Heat oil to 350 degrees F. Place chicken in the hot oil, skin side down, first placing in the breasts, then legs, then thighs. Breasts take 12-15 minutes per side, legs, 10-12 per side, and thighs, 9-11 minutes per side. Try to only turn chicken once during entire cooking process. If chicken is sticking to bottom of pan, it is NOT ready to turn over. Once chicken is browned and cooked through, remove and drain on paper towels. Serve with mashed potatoes and gravy.

TIP: Don't like bones or skin? Use boneless, skinless chicken but cut cooking time by half.

TIP #2: If your chicken is getting too brown but meat is not done cooking, remove the chicken and finish the cooking in the oven on 300 degrees F.

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