Simple Way to Prepare Quick Buttermilk Fried Chicken
Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Speedy Buttermilk Fried Chicken. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Buttermilk Fried Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buttermilk Fried Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Buttermilk Fried Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Buttermilk Fried Chicken estimated approx 10h.
To get started with this recipe, we must first prepare a few ingredients. You can cook Buttermilk Fried Chicken using 22 ingredients and 7 steps. Here is how you cook it.
Peanut, Canola or Vegetable Oil, for frying (peanut is best, but is the most expensive)
Ingredients and spices that need to be Get to make Buttermilk Fried Chicken:
- For the Brine:
- 8 cups (1/2 gallon) cold water
- 1/2 cup kosher salt
- 1 lemon; grated zest & sliced
- 6 bay leaves
- 1 tablespoon black peppercorns
- 1/4 cup flat leaf (Italian) parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 3 tablespoons honey
- 1 head garlic; cloves smashed, and skin left on
- For Frying the Chicken:
- 10 pieces chicken, skin-on and bone-in (whole breast cut in-half)
- 2 cups all-purpose flour
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons cayenne pepper or 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black peppe
- 1 quart buttermilk
- 10 cups oil for frying
Steps to make to make Buttermilk Fried Chicken
- Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely. When the mixture has chilled, add the chicken pieces and brine for 8 hours.
- Do NOT brine more than 8 hours or the chicken could be too salty. After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.
- Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.
- Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.
- Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture. Fry 10-13 minutes until golden brown, and the internal temperature is 175-180 degrees F. (The temperature of the oil will decrease so adjust the heat to keep the oil at 325.) Place only 3-4 chicken pieces in the pot – do NOT overcrowd the pot. The chicken will be cooked in batches. When chicken is c
- Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170 degrees F. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.
- While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs.
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