Buttermilk Fried Chicken… One of my ALL Time FEDDE favorite recipes. I first heard of this chicken while at my favorite fried pie place (no, not the south) and was instantly addicted.
Buttermilk Fried Chicken is simply the best-fried chicken recipe that you will EVER sink your teeth in. Fried chicken can be tricky, however, but I’ve broken it all down to the absolute easiest, most delicious fried chicken you’ll EVER make. This Buttermilk Fried Chicken Recipe is going to be your all-time favorite chicken of YOUR life! First of all, let’s start with the chicken. You will need white chicken, cut into chunks, about one inch in length. You will also need lemon juice, oil, and a bit of cornstarch or flour.
Best Fried Chicken Recipe
You will also need a bag of flour, a bag of cornstarch, and hot oil. First, wash the chicken with cold water and dry with paper towels. Let the chicken air dry for a few minutes. After which, you can preheat your frying pan and pre-season your bread with the flour before placing it into the hot oil, making sure that the flour and hot oil go together to form a crust on the exterior.
Once the buttermilk fried chicken recipe is done, you will then want to coat the chicken inside and out with the oil and lemon juice. The only problem here is that some people find that the breadcrumbs stick to their fingers, and that’s what gives them a bit of a sticky texture. However, I find that the coating just makes it easier to fry the chicken in the buttermilk. When flipping the bird, you’ll find that it cooks quickly, and you will have to change the way you flipped it. The best way to flip is to place one wing at a time, being careful to flip both wings at the same time. Once both wings are cooked, turn the chicken over and continue with the other side.
While this may not be the best-fried chicken recipe out there, it is my favorite. I like to use the same buttermilk chicken recipe and substitute the buttermilk for low-fat sour cream. This makes it a healthier option and helps me make healthy choices at the dinner table.
The next part of the recipe that will make this the best-fried chicken recipe on the block is chicken brine. To make the brine, you will need two cups of whole milk, three tablespoons of dry mustard, a tablespoon of cornstarch, and one tablespoon of chicken broth. Let the mixture stand for at least two hours. You can strain it after the first few hours if you want an easier clean-up. You should then use your own stock or water in a small saucepan to bring the brine to a boil.
Once the brine has dissolved completely, add your chicken and cook it in the mixture for about three minutes. Check it periodically and make sure it has reached the proper degree of crispiness by pushing your finger against the outside of the thigh. If it turns gray and sticks to your finger, then it needs to be pulled from the pot. Remove the chicken from the mixture and place it in your prepared skillet to cook, often flipping to ensure even cooking.
If you’re going to make a large batch of batter-fried chicken, you’ll want to season it before you toss it in the mix. A good seasoning rub can really add to the flavor and texture of your dish. Seasoning your chicken with a little salt is traditional, as well as a couple of tablespoons of Italian season along with your hot sauce. You can experiment with different flavors to find what works best for you.