Buttermilk Fried Chicken
For 13
There are many fried chicken recipes but this
one I like most of all for it's deep fried
moistness and crispy yet fluffy skin. It is hard
to go wrong and quite a crowd pleaser. I do
recommend a fryer thermometer to gage your
oil temperature.
2 whole chickens, each chicken cut into 8 pieces
7 cups self rising flour
5 teaspoons salt for the flour plus extra for the
chicken
Pepper
2 teaspoons cayenne
1 bunch rosemary
1 gallon vegetable oil
6 cups buttermilk
.
For 13
There are many fried chicken recipes but this
one I like most of all for it's deep fried
moistness and crispy yet fluffy skin. It is hard
to go wrong and quite a crowd pleaser. I do
recommend a fryer thermometer to gage your
oil temperature.
2 whole chickens, each chicken cut into 8 pieces
7 cups self rising flour
5 teaspoons salt for the flour plus extra for the
chicken
Pepper
2 teaspoons cayenne
1 bunch rosemary
1 gallon vegetable oil
6 cups buttermilk
.
Pour oil into a large hot. The oil should come up halfway up the pot - no further.
Once you start frying the oil will rise quite bit. Turn heat to med-high to begin
heating the oil to 360 degrees. While the oil is heating up, season chicken with salt
and pepper and place in a large bowl. I use 3/4 -1 teaspoon per pound of salt for
most meats. Pour buttermilk over chicken and mix well. This can sit for a while.
The longer the better. I have been known to allow it to marinade in the buttermilk
overnight. Make a dredge of flour, cayenne, salt and pepper. Dredge the
buttermilk coated chicken into the flour and shake the excess flour off. Gently slip
the chicken into the hot oil and fry for around 20 minutes. This will take frying in
two batches. While the chicken is frying place a few branches of rosemary in the oil.
Line a platter with paper towels and place fried chicken on platter. Garnish with
fresh rosemary branches and serve.
Once you start frying the oil will rise quite bit. Turn heat to med-high to begin
heating the oil to 360 degrees. While the oil is heating up, season chicken with salt
and pepper and place in a large bowl. I use 3/4 -1 teaspoon per pound of salt for
most meats. Pour buttermilk over chicken and mix well. This can sit for a while.
The longer the better. I have been known to allow it to marinade in the buttermilk
overnight. Make a dredge of flour, cayenne, salt and pepper. Dredge the
buttermilk coated chicken into the flour and shake the excess flour off. Gently slip
the chicken into the hot oil and fry for around 20 minutes. This will take frying in
two batches. While the chicken is frying place a few branches of rosemary in the oil.
Line a platter with paper towels and place fried chicken on platter. Garnish with
fresh rosemary branches and serve.
