Vman's Buttermilk Fried Chicken
When you really show someone you care about their being that is love. Nothing says Love better than roses.....no....Fried Chicken...Buttermilk Fried Chicken! LOL And on a rainy day like today this will help to bring the sunshine back. Hot, crispy, juicy and full of flavor, I think you will really enjoy this recipe. If you have never prepared fried chicken, this is the recipe to help you get over that fear and moving forward. Just take your time and always remember to just maintain a constant heat that isn't too high. All is well!
This recipe can be modified, but I have measured this out for preparing one medium to large frying chicken. So, have your butcher cut up the fryer for you. Wings, breast, thighs, and legs.
Here is what you will need
1 Bottle of cooking oil (vegetable, corn, canola)
1/2 gallon of buttermilk
A pair of cooking tongs for turning and moving the chicken.
Note: Use a colander lined with paper towels to place the chicken in after it comes out of the hot oil.
(Mix the following together thoroughly into a small bowl, then place in a Freezer Gallon size ziplock bag)
2 tbsp seasoning salt
1 tsp Cajun seasoning
1 tsp Garlic powder
2 tsp Chili powder
1 tsp Curry powder
1/4 tsp Ground red pepper
1 tsp Oregano
1 tsp Poultry seasoning
1-1/2 cups All purpose flour
About Oil Temperature
The cooking oil should be between 350 and 375F, but if you don't have a thermometer, then the oil is ready when a 1" cube of white bread
dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F. The pot should have between 2 1/2 - 3 inches of oil.
Place the chicken in the hot oil and it should be golden brown in about 6-8 minutes. You should turn the chicken over if the oil is shallower than
recommended and cook 3 1/2 to 4 minutes per side. Juices should run clear.
YUM!! ENJOY!!
This recipe can be modified, but I have measured this out for preparing one medium to large frying chicken. So, have your butcher cut up the fryer for you. Wings, breast, thighs, and legs.
Here is what you will need
1 Bottle of cooking oil (vegetable, corn, canola)
1/2 gallon of buttermilk
A pair of cooking tongs for turning and moving the chicken.
Note: Use a colander lined with paper towels to place the chicken in after it comes out of the hot oil.
(Mix the following together thoroughly into a small bowl, then place in a Freezer Gallon size ziplock bag)
2 tbsp seasoning salt
1 tsp Cajun seasoning
1 tsp Garlic powder
2 tsp Chili powder
1 tsp Curry powder
1/4 tsp Ground red pepper
1 tsp Oregano
1 tsp Poultry seasoning
1-1/2 cups All purpose flour
About Oil Temperature
The cooking oil should be between 350 and 375F, but if you don't have a thermometer, then the oil is ready when a 1" cube of white bread
dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F. The pot should have between 2 1/2 - 3 inches of oil.
Place the chicken in the hot oil and it should be golden brown in about 6-8 minutes. You should turn the chicken over if the oil is shallower than
recommended and cook 3 1/2 to 4 minutes per side. Juices should run clear.
YUM!! ENJOY!!
Here is what you do
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Place your chicken pieces in a large bowl. Pour in the buttermilk to cover the pieces. Cover the bowl and place the chicken in the refrigerator for 1-1/2 hours or overnight. Depending on when you want to cook. Take a piece of chicken out of the buttermilk, let is drain...then while still wet place it in the ziplock bag of your seasoned flour. Close the ziplock and shake to coat thoroughly. Or you can simple dredge the wet chicken in the seasoned flour to coat it thoroughly. |
