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Buttermilk Fried Chicken
Description:
Fried chicken.
Yield:
About 3-4 servings.
|
Chicken Preparation
| Qty |
Unit |
Ingredient |
| 1 |
|
Whole Chicken (about 4 1/2 lbs) |
| 1 |
pint |
Buttermilk |
Directions:
- Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts, you may want to cut each breast in half)
- Refrigerate chicken pieces in buttermilk for at least 8 hours
Chicken Seasoning
| Qty |
Unit |
Ingredient |
| 1 |
Tbsp. |
Kosher Salt |
| 1 |
Tbsp. |
Paprika |
| 2 |
t |
Garlic Powder |
| 1 |
t |
Black Pepper |
| 1/2 |
t |
Chili Powder |
| 1/2 |
t |
Chipotle Powder |
Directions:
- Mix all ingredients thoroughly
- Drain buttermilk off of chicken
- Sprinkle seasoning over both sides of chicken
Frying
| Qty |
Unit |
Ingredient |
| |
|
Flour |
| |
|
Peanut Oil |
Directions:
- Dredge seasoned chicken in flour
- Fry at 360 in batches, turning once to cook evenly
- Fry until cooked through and golden brown (about 8-10 minutes)
- Dry on a rack and serve warm
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Copyright 2005-2009, Kevin Worcester
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