Buttermilk Fried Chicken
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By Mark Juhnke in Recipes Published: Sunday, 14 February 10 - 04:00 PM (GMT -06:00) Last Updated: Sunday, 14 February 10 - 04:19 PM (GMT -06:00) |
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Who doesn't Love Fried Chicken? This recipe is one of my favorites. It requires a little extra work with the brining but it is completely worth it. The brine is pretty universal too, it is great for pork loin, pork chops and roasted chicken. If you think pork and chicken are always dry this recipe is for you. The brine helps with the browning and reduces the chances of the meat drying out. Give the recipe a try and you will have everyone coming back for seconds. Bon Appetit!!
Brining:
24c water, cold
1c kosher salt
1/2c honey
10 bay leaves
20 unpeeled garlic cloves
3T whole black peppercorns
5 large rosemary sprigs
1 bunch thyme, remove rubber band
1 bunch parsley, remove rubber band
3/4c lemon juice
3 31/2pound chickens, each cut into 8 pieces
Brining: Bring 2 cups of water plus remaining ingredients, except chickens, to boil in lg pot. Once boiled add to remaining cold water and stir. Rinse chicken. Add to brine, pressing to submerge. Chill 12-24 hrs. Drain and pat dry. Picking off herbs and or peppercorns. Discard the brine.
Frying:
6c flour
5T garlic powder
5T onion powder
4t paprika
1t black pepper
4t kosher salt
6c buttermilk
12c peanut oil
Frying: Line 2 lg baking sheets w/parchment. Mix 1st 6 ingr. in lg bowl. Place buttermilk in another bowl. Dip chicken in seasoned flour, then buttermilk, then seasoned flour. Place on prepared sheets. Let stand 1hrs. Pour peanut oil into heavy large pot. Heat to 320/330°. Fry leg and thighs first turning once about 13mins. Breasts 7 mins. Transfer to paper towels to drain. Sprinkle with salt. Eat… This recipe is great to have for leftovers served cold on a picnic.
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