Buttermilk Fried Chicken

We don't have a lot of food traditions in my family, but fried chicken on the 4th of July is most definitely one of them. Growing up we had store bought (from Publix! and you all know my love of all of publix's prepared food!) then head down to watch the fireworks. Here is my version of that fried chicken so there is no excuse to have fried chicken (don't worry I think this year I am going to be close enough to a Publix to grab some before the fireworks begin)

Couple notes on the recipe

First I like to fry the chicken in the oil then finish cooking in the oven. This will help prevent the outside of the fried chicken from burning while the inside is still raw. 

Feel free to use any parts of the chicken that you want. I like doing a whole chicken but feel free to use only breast, only drumsticks or thighs. 

Lastly, if you don't have overnight to marinate the chicken, just make sure you soak it for a least 2 hours before frying. 

Buttermilk Fried Chicken

  • 4 cups buttermilk

  • 1 1/2 Tbs. cayenne pepper

  • 1 Tbs. pepper

  • 1 Tbs. salt

  • 1 whole raw chicken, broken down into 10 pieces

  • 3 1/4 cup all-purpose flour

  • 3/4 cup corn starch

  • 1 Tbs. celery salt

  • 1 1/2 tsp. baking soda

  • vegetable oil for frying

 

Add buttermilk, 1 Tbs. cayenne pepper, 1/2 Tbs. black pepper, and salt to a large bowl. Mix well and add the chicken. Cover and marinate overnight or up to 24 hours. 

When ready to fry the chicken make the coating by combining the flour, corn starch, celery salt, remaining 1/2 Tbs. cayenne and black pepper and baking soda. Coat the chicken really well and let the chicken sit in the coating until the oil heats. 

Pre-heat an oven to 350°F. 

Fill a Dutch oven halfway full of vegetable oil. Heat the oil over medium high heat until the oil reaches 350°F. on a thermometer. Gently and carefully add the chicken to the Dutch oven, careful not to overcrowd the pan. (You will have to fry the chicken in batches). Fry the chicken for about 8 minutes, turning halfway through. Remove the chicken and place on a baking sheet that fitted with a rack. 

Cook the chicken for about 8 to 10 minutes or until the internal temperature of the chicken reaches 165°F. on a meat thermometer. 

Serve warm or at room temperature. 

Makes 4 servings. 

 

Dinner, EasterAmanda Frederickson2 Comments