How to Make Buttermilk Pan Fried Chicken With Ease. World Cuisine Today Magazine
Have you ever wondered how to make authentic Buttermilk Fried Chicken like the pros? It is not as difficult or time consuming as it might seem, and with a bit of effort, it can really be memorable. We at World Cuisine Today Magazine hope you will enjoy this original recipe inspired by some of our favorite chefs and soul food restaurants. Find more great recipes today at www.worldcuisinetodaymagazine.com
Pan Fried Buttermilk Chicken
Three pounds of cut up bone in chicken: breasts, legs, thighs and wings
Two cups of high quality buttermilk
Three cups all purpose flour
One Tablespoon Baking powder
One teaspoon salt
One teaspoon ground white pepper
11/2 teaspoons Cayenne pepper
Two teaspoons garlic powder
1/2 teaspoon oregano
1/2 teaspoon granulated sugar
1/4 teaspoon ground cardamom
One teaspoon sweet paprika
A frying pan with high sides or Dutch oven pot
Canola oil for frying
Two tablespoons unsalted butter
1) Wash and pat dry the chicken pieces. In a non reactive bowl submerge the chicken pieces in the buttermilk and let chill covered for 1/2 to one whole hour.
2) In a separate bowl or pie plate mix the dry ingredients thoroughly: Flour, baking powder, salt, white and Cayenne pepper, garlic powder, oregano, sugar, cardamom, and paprika. Mix with a fork or whisk.
3) Heat the fry pan to approximately 350 degrees F. You will know it is ready by placing a spoon in, and if the oil is bubbling. You may also use a thermometer.
4) Using tongs place a few of the chicken pieces in and cook for ten minutes flipping every few minutes at the 350 F temperature. Increase the heat of the oil slightly and cook for another ten to fifteen minutes until the internal temperature of each piece registers 170 degrees F.
Wings take approximately 10 to 15 minutes, drumsticks 15 to 20, and breasts or thighs 20 to 25 minutes in total. Cool down the oil with each batch and drain on paper towels. Keep warm in a 200 F oven if desired cover or place under low heat in oven while frying the remaining pieces.
Serve your Fried Chicken piping hot with your favorite sides such as: Collard greens, Sweet potatoes, Mashed potatoes, Country gravy, String beans, Fried Okra, Fried Green Tomatoes or Cole slaw. Don't forget the Buttermilk biscuits or Corn bread!
World Cuisine Today Magazine
August 5, 2021