Buttermilk Fried Chicken Recipe
- 1 (3 pound) fryer cut into pieces
- 2 cups buttermilk
- 1 large onion, sliced
- 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1 teaspoon cayenne pepper
- Salt and pepper
- 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken
overnight (at least 8 hours and up to two days) in buttermilk with
onions, herbs, paprika, and cayenne pepper. (Regarding the use of
buttermilk, has had good results from soaking chicken in plain
yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large
paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile,
heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless
steel, or anodized aluminum - something that can take the heat) on
medium high heat until a pinch of flour starts to sizzle when dropped in
the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
3 Place chicken pieces in bag with flour and shake until
thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15
minutes, until golden brown, and then use tongs to turn the pieces over
and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so
high as it burns the chicken. To do this on our electric stove we have
to alternate the settings between high to medium high several times
while we are cooking.
4 Use tongs to remove
chicken from pan. Place on a rack over a cookie sheet or broiling pan
for the excess oil to drain. Add more salt and pepper to taste.
(Adapted from Simply recipe)
Ingredient
