Juicy Buttermilk Fried Chicken Recipe
1.3 هزار بار بازدید -
3 سال پیش
-
This Juicy Buttermilk Fried Chicken
This Juicy Buttermilk Fried Chicken is crispy on the outside and melt-in-your-mouth tender on the inside. Don't be intimidated by fried chicken. My video tutorial takes you step-by-step, from the buttermilk brine to that first delicious bite!
Ingredients:
1 chicken, divided into 8 pieces
1 Qt buttermilk
3 bay leaves
3 thyme sprigs
2 cups flour
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp smoked paprika (more for spicier chicken)
Salt
Pepper
Vegetable Oil
Brine:
Place chicken in a large bowl or baking dish.
Season generously with salt and pepper on both sides.
Add bay leaves and thyme sprigs.
Pour enough buttermilk to cover chicken.
Cover and refrigerate for at least an hour, or overnight, up to 12 hours.
Coating and Frying:
Bring chicken to room temperature.
Pour about 2" of oil into a large, heavy-bottomed pot.
Heat the oil to 350º
While oil is heating, prepare the coating by mixing together flour, garlic powder, onion powder, paprika, and salt & pepper to taste.
Whisk to combine.
Let excess buttermilk drip from chicken pieces and then place in the flour mixture.
Coat thoroughly.
Discard buttermilk and flour.
Work in batches, frying dark meat first.
Carefully place the dark meat pieces (thighs and drumsticks) into the oil.
The oil temperature will drop. Adjust the heat to maintain a temperature of 325º.
Fry chicken until it reaches an internal temperature of 165º, turning half-way through (Total frying time is about 15 - 20 minutes for dark meat, 10-12 minutes for white meat).
Remove chicken from oil and drain on a wire rack that has paper towel beneath it.
Sprinkle with additional salt, if desired.
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
Ingredients:
1 chicken, divided into 8 pieces
1 Qt buttermilk
3 bay leaves
3 thyme sprigs
2 cups flour
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp smoked paprika (more for spicier chicken)
Salt
Pepper
Vegetable Oil
Brine:
Place chicken in a large bowl or baking dish.
Season generously with salt and pepper on both sides.
Add bay leaves and thyme sprigs.
Pour enough buttermilk to cover chicken.
Cover and refrigerate for at least an hour, or overnight, up to 12 hours.
Coating and Frying:
Bring chicken to room temperature.
Pour about 2" of oil into a large, heavy-bottomed pot.
Heat the oil to 350º
While oil is heating, prepare the coating by mixing together flour, garlic powder, onion powder, paprika, and salt & pepper to taste.
Whisk to combine.
Let excess buttermilk drip from chicken pieces and then place in the flour mixture.
Coat thoroughly.
Discard buttermilk and flour.
Work in batches, frying dark meat first.
Carefully place the dark meat pieces (thighs and drumsticks) into the oil.
The oil temperature will drop. Adjust the heat to maintain a temperature of 325º.
Fry chicken until it reaches an internal temperature of 165º, turning half-way through (Total frying time is about 15 - 20 minutes for dark meat, 10-12 minutes for white meat).
Remove chicken from oil and drain on a wire rack that has paper towel beneath it.
Sprinkle with additional salt, if desired.
Follow me on:
Facebook: Facebook: EmpressEnter..
Instagram: Instagram: athomewitha..
Twitter Twitter: anitarosner
My Blog: https://www.snorkfest.com
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
3 سال پیش
در تاریخ 1399/12/08 منتشر شده
است.
1,375
بـار بازدید شده