Translate

Saturday, January 25, 2014

Buttermilk Fried Chicken

Buttermilk Fried Chicken

1 Quart buttermilk

3 tablespoons salt

4 pounds of bone in chicken pieces (drumsticks, thighs, wings etc)

5 cups all-purpose flour

1 &1/2 teaspoon dried thyme

1 teaspoon pepper

½ teaspoon garlic powder

5 cups of vegetable oil

In a LARGE BOWL - Whisk together 3 ¼ cups of the buttermilk and the salt together.

MAKE SURE SALT DISSOLVES

Then Add Chicken & coat chicken thoroughly in Buttermilk mixture AND NEXT cover the bowl AND REFRIGRATE FOR AT LEAST 1(ONE) HOUR

After one hour has passed. In another large bowl whisk together the rest of the flour, thyme, pepper and garlic powder

Next Use your favorite Dutch oven, or Cast Iron Skillet, Frying Skillet etc. It is said that the Dutch Over pot works best but you know what your favorite frying skillet looks and cooks like. Pour in ENOUGH OIL for frying (Yep) I’m trusting that you know what ENOUGH IS). Heat skillet to frying temperature. (At the same time you start your skillet or Dutch oven. ALSO PREHEAT you baking oven to 315 degrees) Next remove the chicken buttermilk and then coat it in the flour mixture and slowing place in a couple of chicken pieces heated frying skillet or Dutch oven

Fry over medium heat and turn chicken pieces every four minutes or as they brown, add more pieces to fryer as space allows. Turn chicken every four minutes as they brown to make sure evenly brown all way around. After browning chicken on all sides approximately for 10 minutes DRAIN chicken pieces as they finish on a paper towel and then Place in your OVEN for 10 MINUTES before serving

Post a Comment