Buttermilk Fried Chicken

Buttermilk Fried Chicken

Mmmm, fried chicken. This was my first attempt at frying in the new skillet. While I didn’t dry the chicken off enough before dumping it in the flour the first time, the buttermilk brine made the chicken tender and tangy, letting flavors soak into it quite well. The skin was crisp and it was all gobbled up! It does take a bit of advance work — you want to get the chicken in the buttermilk the day before — but it’s only a few minutes up until the bread-and-fry stage.

Buttermilk Fried Chicken

8-10 pieces chicken, bone-in and skin-on (I used dark meat; breasts are kind of unwieldy)
1 1/2 c. buttermilk
1 onion
3 cloves garlic
a few dashes hot sauce
2 tsp. salt
much black pepper
flour for dredging (a cup or two?)

Pat the chicken dry and put it in a large zip-top bag. Chop the onion and smash the garlic and add those to the bag as well. Mix the salt, pepper and hot sauce into the buttermilk, pour that into the bag, smoosh around and let marinate overnight.

On Chicken Day, heat about 1/2″ of oil (peanut if you got it… I used canola) in a large skillet until it shimmers and a bit of flour dropped in it bubbles vigorously. Meanwhile, dump some flour on a plate or in a clean bag for dredging. Remove your chicken from the brine, pat it dry again, salt it, and roll or shake it in the flour. Shake off the excess and put it in the oil skin side down, thighs first. Cook on that side until the skin is crispy and brown, about 11 minutes; monitor for hot spots so nothing gets burned. Flip it all and cook until the other side is also crispy and brown, another 11 minutes or so. Check for internal temperature; it should be about 180F, but be careful you don’t hit a bone with your thermometer.

Drain it for a few minutes on paper towels, then nom voraciously.

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~ by iliadawry on 25 March 2013.

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