Buttermilk Fried Chicken Easy Way to cook
Buttermilk Fried Chicken is my favorite recipe of all-times I like and not that hard to put together. And, uhh, just for fun, I'm gonna show you how I break down a whole chicken, for fried chicken. I'm gonna de-joint the wings right where they attach to the body. Alright, the thigh, leg section comes off. Don't be afraid to snap, and dislocate. And then the get cut between the drumstick and thigh. Yes, this is quick, but go back and watch it, you know 8 or 9 times, I think you'll see.
Ingredients:
For the seasoned flour:
Step 1: So once the legs and thighs are done, I'm left with basically the carcass, which has the backbone and the breast. You'll notice I'm using a nice heavy cleaver, the ultimate tool for a chicken breakdown. Snap the backbone like that. Cut the breast in full of a half, and then each press gets cut in 2 and 3 pieces, you'll notice here when I cut the breasts in half, I slice down till I hit the bone.
Step 2: I give it one pound of my hand so it goes through one-shot, nice and clean. Otherwise, you get like bone fragments. So there's my 5 good quality breast pieces, my two thighs, drum sticks, and the two wings. Black pepper, salt, paprika, dried herbs, good white pepper, cayenne, and that gets tossed. all of the, believe it or not, 11 herbs and spices will be on the site. Okay, after that's well tossed with the spices and herbs, you're going to top it with buttermilk.
Step 3: And we're gonna let that sit for 6 to 7 hours. You can get away with it 5, you can go overnight if you want. But I like 6 hours. Alright, then we're gonna make some seasoned flour. Which is only flour, salt, and some paprika, cayenne, some garlic powder, some white pepper, and some onion powder? so give it a mix. After the buttermilk marination, the chicken pieces get dredged, oh my God, there's a fire truck going by, hate when that happens. The chicken gets dredged in that seasoned flour, well, there you want it really nicely coated. Give it a little shake off, put on a good quality plate, and we're ready to fry.
Step 4: And what we're going to do, and there are lots of different ways to fry this, I'm gonna take a dutch oven, alright that's a big 8-quart dutch oven, and I have about two-and-a-half quarts of oil in there. And I'm gonna fry all 9 pieces at once. But Some people like to fry in a skillet, in just like an inch or so of oil, and then they do in batches, and they turn it halfway through. You know, I don't have the patience, I want it to all be done at the same time.
Step 5: So 350, I'm gonna cook that for about 12 minutes, it's gonna develop a nice crust, I'm gonna go in after 12 minutes, and just move it around a little in case some of the pieces are very stuck together; I want to cook evenly. That's going to go for about another10 to 15 minutes, so it's about 20 to 25 minutes total in the hot oil to cook all the way through. Now while that's finishing up, I like to take a rack and put it on some paper towels on a sheet pan, and that's what I'm gonna use to drain the cooked chicken on. Alright, so that's ready. and the chickens ready! Look at that. Unbelievably beautiful. So again, that's been about20 to 25 minutes total in the oil.
Impossibly crispy, amazingly delicious. Don't bite into a for, about 10 minutes cause it's so hot, and you won't enjoy it. You'll just burn yourself. So 10 minutes later, we have a delicious plate of fried chicken, and I just could not bring myself to eat this in front of you, but trust me, it was every bit as good as it looks. That is not a hard recipe, it does take a little bit of work, but really worth it.
Buttermilk Fried Chicken is my favorite recipe of all-times I like and not that hard to put together. And, uhh, just for fun, I'm gonna show you how I break down a whole chicken, for fried chicken. I'm gonna de-joint the wings right where they attach to the body. Alright, the thigh, leg section comes off. Don't be afraid to snap, and dislocate. And then the get cut between the drumstick and thigh. Yes, this is quick, but go back and watch it, you know 8 or 9 times, I think you'll see.
Ingredients:
- 3 1/2 pound chicken, cut in 8 pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp white pepper
- 1 tsp ground dried herbs (oregano, thyme, rosemary, sage)
- 2 cups buttermilk
For the seasoned flour:
- 2 cups flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 1/2 quarts peanut oil for frying
Step 1: So once the legs and thighs are done, I'm left with basically the carcass, which has the backbone and the breast. You'll notice I'm using a nice heavy cleaver, the ultimate tool for a chicken breakdown. Snap the backbone like that. Cut the breast in full of a half, and then each press gets cut in 2 and 3 pieces, you'll notice here when I cut the breasts in half, I slice down till I hit the bone.
Step 2: I give it one pound of my hand so it goes through one-shot, nice and clean. Otherwise, you get like bone fragments. So there's my 5 good quality breast pieces, my two thighs, drum sticks, and the two wings. Black pepper, salt, paprika, dried herbs, good white pepper, cayenne, and that gets tossed. all of the, believe it or not, 11 herbs and spices will be on the site. Okay, after that's well tossed with the spices and herbs, you're going to top it with buttermilk.
Step 3: And we're gonna let that sit for 6 to 7 hours. You can get away with it 5, you can go overnight if you want. But I like 6 hours. Alright, then we're gonna make some seasoned flour. Which is only flour, salt, and some paprika, cayenne, some garlic powder, some white pepper, and some onion powder? so give it a mix. After the buttermilk marination, the chicken pieces get dredged, oh my God, there's a fire truck going by, hate when that happens. The chicken gets dredged in that seasoned flour, well, there you want it really nicely coated. Give it a little shake off, put on a good quality plate, and we're ready to fry.
Step 4: And what we're going to do, and there are lots of different ways to fry this, I'm gonna take a dutch oven, alright that's a big 8-quart dutch oven, and I have about two-and-a-half quarts of oil in there. And I'm gonna fry all 9 pieces at once. But Some people like to fry in a skillet, in just like an inch or so of oil, and then they do in batches, and they turn it halfway through. You know, I don't have the patience, I want it to all be done at the same time.
Step 5: So 350, I'm gonna cook that for about 12 minutes, it's gonna develop a nice crust, I'm gonna go in after 12 minutes, and just move it around a little in case some of the pieces are very stuck together; I want to cook evenly. That's going to go for about another10 to 15 minutes, so it's about 20 to 25 minutes total in the hot oil to cook all the way through. Now while that's finishing up, I like to take a rack and put it on some paper towels on a sheet pan, and that's what I'm gonna use to drain the cooked chicken on. Alright, so that's ready. and the chickens ready! Look at that. Unbelievably beautiful. So again, that's been about20 to 25 minutes total in the oil.
Impossibly crispy, amazingly delicious. Don't bite into a for, about 10 minutes cause it's so hot, and you won't enjoy it. You'll just burn yourself. So 10 minutes later, we have a delicious plate of fried chicken, and I just could not bring myself to eat this in front of you, but trust me, it was every bit as good as it looks. That is not a hard recipe, it does take a little bit of work, but really worth it.
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