Buttermilk Fried Chicken
Makes: 10 Pieces
Prep Time: 15 min.
Cook Time: 30 min.
Ingredients
1 Fryer Chicken, Cut into 10 pieces ((2 legs, 2 thighs, 2 wings, 2 breast) Additionally, Cut the breast into 2 pieces)
3 qts, Canola Oil, for deep frying
Marinade
1qt, Buttermilk
1-2 tbs Louisiana Style Hot Pepper Sauce (Franks Hot Sauce works well!)
Salt, To Taste (TT)
Pepper, TT
Dredge
3 cups, All-purpose flour
¼ cup, Onion Powder
¼ cup, Garlic Powder
1 tbs, Paprika
½ tbs, Cayenne Pepper
1 tbs, Kosher Salt
1 tsp, Black Pepper
Finish with Flaked Sea Salt
Kitchen Tools
Dutch Oven or deep Pot with high sides
Large Bowls x2
Whisk x 1
Tongs x 2
Sheet tray lined with paper towel
Wire rack
Candy Thermometer
Instant Read Thermometer
Directions
In a large bowl combine buttermilk, hot pepper sauce, salt and pepper. Soak chicken pieces in the buttermilk marinade for 10 min.
In a second bowl combine all of the dry ingredients and mix together.
Dredge the chicken pieces in the flour mixture and then return them back to the buttermilk marinade. After they are re-coated in the buttermilk marinade dredge them in the flour one more time. This will give your chicken a nice crispy crust.
Heat oil in a Dutch oven or large pot to deep fry. The oil should only come up 2/3 of the way up the pot. The oil temperature for cooking the dark meat (legs and thighs) will be 320°F. I use a candy thermometer to monitor the temperature of the oil. When you cook the white meat (wings and breast) the temperature will be turned up to 340°F.
Start with the dark meat (Legs and Thighs). Fry for 10-12 min. or until the chicken is golden brown and reaches an internal temperature of 165°F. Rest the chicken on a wire rack with paper towel underneath to let the excess oil drain. Sprinkle with flaked sea salt.
Increase the oil temperature to 340°F and fry the wings and breast. The wings and the breast will take about 7-9 min. Again, check for an internal temperature of 165°F. Rest chicken on the wire rack and finish with flaked sea salt.