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Buttermilk Fried Chicken Recipe Competition with Kitchen & Craft

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Rating: 4; Vote: 2

Buttermilk Fried Chicken Makes 8 pieces 3-3. 5 pound chicken Salt Pepper Onion powder Garlic powder Cayenne pepper Up to 1 cup buttermilk 2 cups flour 1 teaspoon salt 1 heaped teaspoon baking powder Vegetable or peanut oil Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size. Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours. In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces. Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying. Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces. Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. Youll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked) Remove chicken to a rack and cool 10 minutes before eating
Date: 2019-08-15

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Comments and reviews: 10

Jen Joseph
If you have ever used a cast iron skillet, (large 13' inch), skillet, it's great for frying chicken, chicken does not stick or burn and is ALWAYS golden brown, a lovely golden brown, if fries LONGER, IT gets a lovely dark brown it just never burns. unless of COURSE, you know. LOL, lol. m
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Jeff J. Cunningham
Never saw this before. Normally watch Grant Cardone videos and how to make more money on YouTube. I work at a rest and we are going to do the video like this. I think they picked me to be the hand. Model because of my YouTube personality
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Stitch7
Hello my Name is Chef John from Foodwishes. com with: Roasted chilli marinated in cayenne garlic olive oil seasoned with a bit of cayenne and topped of with a bit of parmesan and of couse cayenne.
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Christian Choo
Um just a little warning but burying oil in soil is pretty bad for any plants growing in that same bed cuz they're roots will get clogged so maybe try disposing of it another way?
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Adam Potter
Brilliant Just had tears in my eyes as you tore the leg from the thigh Sitting here with my own ligaments torn I am so looking forward to making this here in the uk, thanks.
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Mottmatt
About the disposing of oil: Many countries have special oil disposal programmes where they turn used cooking oil into fuel. If you don't have a garden you could look into it.
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Jao Ferraren
Sir good job. This is very informative. I learned a lot from cutting the chicken to pieces to cooking it right. Subbed. And by the way. Vinegar chicken is on the right.
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Mary's World
3. 37 using buttermilk gives it that extra smoothness. in my opinion AlsoIf you use chicken stock you wouldn't need salt. it makes the chicken taste even better.
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Geo B
Now I'm going to go home from work and my wife is going to ask, how was your day? and I'm going to answer, vinger leg is on the right vinger leg is on the right.
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Takemetoinfinity
Just break up some cauliflower into inch round bites and coat in a 1: 1 ratio of water and corn flour and continue directions after 2: 50
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