Buttermilk Fried Chicken

25. April 2004 Chicken 0

The boy was craving fried chicken when I visited him in Vermont. In the ‘burbs however, you really can’t get a good fried chicken without going to one of the fast food chains so we made our own. If you’ve never marinated chicken in buttermilk before, you’ll notice that the cooked meat is buttery because of it. Be patient when frying; you want to make sure that the chicken is also cooked inside. We didn’t even get the chance to sit down to eat the finished product. As soon as the fried chicken pieces were cool enough to handle, we devoured them standing up.

chicken legs and breasts
2 cups of buttermilk
1 cup of flour
a dash of cayenne pepper
frying oil enough to sink chicken half way
salt, pepper

1. In a large Tupperware with cover, marinate chicken in buttermilk from 2 to 24 hours.
2. Before frying, combine flour, salt, pepper and cayenne and coat chicken. Place them on top of a wire rack until ready to fry.
3. In a deep sauce pot, heat oil to 350º and slowly drop chicken pieces. Fry until golden brown on all sides. Use tongs to make sure they are cooking evenly on both sides. Do not cover. Remove each chicken to the same wire rack when cooked.

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