Buttermilk fried chicken.
Fried chicken!! Yesterday we were in the mood for fried chicken. I know, I know… I never prepared it and seldom we fry food in my house. Last night as a result it was another fun experience.
Chicken on hand, the search for the perfect recipe began. In my never ending drawer of recipes I found an old family recipe handed down to us. Perfect!! Just for fun, I decided to look for one with buttermilk. First of all I found a few too many. Therefore I decided to incorporate all of them together hence preparing my own version of buttermilk fried chicken.
The “Buttermilk Skillet Fried Chicken” was easy to put together.
Now to the frying pans. Having so much chicken to cook and having a Wolfe six burners, I decided that instead of cooking the chicken in batches, I used my large skillets and cook all the chicken at once. Everyone out of my kitchen, the cooking started.
Consequently by using three different pans, I must say, it was an eye opener on how so much different skillets cooks. I prefer de Buyer over Lodge or Lincoln for cooking fried food. Better heat distribution, cooked more evenly, took less time, less burning.
Seeing that we were in a Southern kind of mood, seems like natural to prepare creamed corn with bell pepper as a side dish. Green salad a must.
Buttermilk fried chicken definitely will return to grace our dishes and satisfy our soul.
Please keep children’s out of the kitchen, but most of all use a splatter guard for the cooking, Never take your eyes off the pans. Turning the chicken with the thongs rather than a fork, it gives you a distance from the pan. Hence less of risk of burning by splatter.
Buttermilk Fried Chicken
- 2 tbsps salt 2 tablespoons salt
- 1 tbsp ground pepper 1 tablespoon ground pepper
- 1 tbsp paprika 1 tablespoon paprika
- 4 lbs chicken 3 to 4 pound drumstick, thight and breast of chicken
- 1 cup buttermilk 1 cup buttermilk
- 1 eggs 1 large egg(s)
- 3 cups unbleached all purpose flour 3 cups unbleached all purpose flour
- 1 tbsp corn starch 1 tablespoon corn starch
- Clean all the chicken pieces well, remove skin if desired. Using 1 tablespoon salt and ½ tablespoon pepper, season the chicken well all over.
- In a medium bowl whisk the buttermilk, egg and ½ cup of water.
- In a large glass baking pan mix together: flour,1 tablespoon salt, ½ tablespoon pepper, paprika and cornstarch. Mix well.
- Dip chicken in buttermilk then on flour mixture. shaking off any excess flour.
- In a large heavy bottom skillet heat the oil to a depth of ¾”. When oil is hot but not burning add the chicken to the skillet making sure that it is not crowding the pan. Fry chicken turning with thongs so it brown evenly. About 10 to 13 minutes.
- When the chicken is done place on a paper plate and serve immediately.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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