Chef John Buttermilk Fried Chicken
Marinating the chicken in the buttermilk
The chicken has been floured and allowed to rest
Deep frying the chicken
Make sure it's cooked
Ingredients
For the Buttermilk
2 cups milk
2 tablespoons of Vinegar
(3 1/2) pound chicken, cut into 8
pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon ground thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 cups buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
- Toss together
chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano,
sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk
until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt,
paprika, cayenne, garlic powder, white pepper, and onion powder in a large
shallow dish.
- Remove chicken from
the buttermilk and dredge each piece in the seasoned flour. Shake off any
excess and transfer to a plate.
- Heat peanut oil in a
large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to
the pan and cook for 10 minutes.
- Turn chicken pieces
and cook for another 10-15 minutes.
Comments and suggestions are ALWAYS welcome
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