Buttermilk fried chicken

Food soundtrack: Bad Medicine by Bon Jovi

Fried chicken, one of the pioneers in comfort food.

Yes, I know fried chicken is not the healthiest option, but sometimes you just got to be a bit naughty.  Now I love a juicy fried chicken, one that is crispy on the outside, salty as well.  Then as you bite in, all juicy and tender.  I prefer to let my chicken soak in buttermilk to achieve that real tender juicy flavor. Preferably leave overnight but sometimes I just leave the chicken in for 15 minutes.

How to make:

  • buttermilk
  • chicken with the skin on

Place the chicken in a bowl and pour in the buttermilk so it is all coated (substitute is milk mixed with 1 tbsp vinegar per cup)

for the chicken batter you will need ( for about 12 mini chicken drumsticks, 3-4 giant drumsticks)

  • a zip lock bag
  • 1/2 cup of flour
  • 1/2 cup of rice flour
  • 1 tbsp paprika powder
  • 1/2 tbsp salt (I prefer loads of salt)
  • 1/2 tbsp pepper
  • 1/2 tbsp cayenne pepper

1. In the zip lock bag really mix all the ingredients well.

2. when the chicken is ready after marinade toss them all in the zip lock bag and shake around so they are all evenly coated.

3. Heat up some grape seed or soy oil on high heat, before turning it down to half when you put in the chicken.  You want it to simmer in the oil for about 4-5 minutes on each side till it has turned golden brown.

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This entry was posted in canapé, comfort food, Dinner, poultry. Bookmark the permalink.

One Response to Buttermilk fried chicken

  1. jimmy says:

    makes me want to drink alchoholic beverages

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