Thursday, May 21, 2015

Crispy Fried Buttermilk Chicken

I'm on a roll!! Making totally authentic American recipes! Actually I made a whole platter- Buttery buttermilk Biscuits, Bacon gravy to top that to go with this moist, tender, perfectly fried Golden Chicken. All this was followed up with Red Velvet mini bundts drizzled with chocolate sauce

Just a few ingredients and this is by far the tastiest form of chicken I have had till date. No kidding! 




A traditional southern fried chicken would be just chicken dredged in seasoned flour but I love the tangyness that comes with the addition of buttermilk. Also, allowing the chicken to marinate in the buttermilk, helps tenderize it till the point that when fried, its ready to fall off the bone and its soooo-oohh juicy! I'm drooling right now even while typing about it. 

And no! Please don't compare it to KFC's dry fried chicken. This one's waaaayyy better than that. Just trust me on that. Promise me you'll try this recipe once! 

And then I promise you that you'll never go back to any other recipe- ever! 
*Evil laughter*

 Here's the recipe! 

Serves: 2 

Time taken: 30 mins + marination time

Complexity: **

You'll need

2 chicken Thighs and Drumsticks, with skin and on the bone
1 1/2 cup buttermilk 
1 1/2 tsp Smoked Paprika
1 tsp Garlic powder
1 1/2 Cajun spices
salt and pepper to taste
Pinch of love
Oil for frying
flour to dredge chicken
1 tsp Onion powder 
1 tsp garlic powder
1 tsp paprika
1/2 tsp red chili flakes
freshly cracked black pepper

Method

I prefer marinating the chicken for a minimum of 6-8 hours. Marinate in the morning so by the time you come back home from work, the chicken is ready to fry or marinate it overnight. Overnight works best for me. 

In a bowl, take your washed and clean, dry chicken. 




Add the buttermilk to it




Throw in the smoked paprika seasoning. You can very well use your choice of a spice mix. This combination of flavour just works well for me. 




Add in the garlic powder




In goes the Cajun seasoning next




Salt and pepper and the seasoning is done! 




Just make sure the chicken is nicely coated with all these flavours and atleast partially submerged in the buttermilk. Cover with a plastic wrap and let it rest in the fridge. 




When you're ready to cook, have your oil heating in a wok. The oil should be atleast 4 fingers deep so the chicken is completely immersed while it fries. Have this on medium heat. 




Meanwhile you can season your flour to coat the chicken in. 

To your flour, add salt, pepper. Go easy on salt, your chicken also has salt. 




Onion powder




Garlic powder




Chili flakes




and Paprika. Just give all these a good whisk and you can coat your chicken. 




The chicken looking all gorgeous after sitting in that marinade overnight.




And coat it with seasoned flour. All ready to be fried.




Your oil should be hot enough now about 350F. 

Add in your dredged chicken to the oil. Be very careful though. The oil has a tendency to splutter and bubble ferociously. 




Let the chicken cook for 10 minutes on each side. Do not be tempted to play with the chicken in between. 

How perfectly golden these are on one side while the other one turns golden brown




Mmm MMM mmmm .... dayum!!! Look at me objectifying the chicken! 20-22 minutes of frying and here we have it. Our beautiful golden brown crispy chicken. Drain on a wire rack directly and not on paper napkins like I have. 




Let it rest for 5 minutes and then serve! Hey is it just me or does this Chicken look like a dinosaur head?! 




Look how tender and moist the chicken is on the inside! 




I served it with home made biscuits and gravy and a side of slaw. 




Indulge! 







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