stuff we cook

Buttermilk Fried Chicken

Beginner’s Buttermilk Fried Chicken

(The real recipe calls for breaking down a whole chicken, which is not my forte, so I practiced the recipe on some easy breasts)

serves 2-3

Chicken Brine (the key to the brine is the water/salt, and then adding aromatics you like. This time I used 8 cups water, 1/2 cup kosher salt, 1/2 lemon, brown sugar, thyme, rosemary, peppercorns, several halved cloves of garlic, and a bay leaf)
3 large chicken breasts
a lot of canola oil
buttermilk
flour, garlic powder, paprika, cayenne pepper, kosher salt, pepper

The night before, prepare the brine and let it cool. The chicken will be in the brine for twelve hours, so be sure to put the breasts in at the appropriate time (e.g. 9PM if you get up before 9AM).

12 hours later, remove breasts, rinse them and store in tupperware. About an hour before frying, take them out of the fridge and bring them to room temp. Slice into nugget chunks.

Heat up the oil on medium. Set up three bowls. In two bowls, each gets 2/3 cup flour, garlic powder, paprika, cayenne pepper, kosher salt, pepper & one with buttermilk. The proportions of the dry goods is up to you, I like more garlic powder and cayenne, less salt, but generally I stick to a couple of shakes into each flour bowl.

Lay out a large piece of parchment paper (or wax paper) near the bowls. Using tongs, dip the chicken pieces into a dry bowl, and then the buttermilk (let the excess drip off) and then into the third dry bowl to coat and let it rest on the parchment.

If you have a kitchen thermometer the oil should be 340 degrees. Slowly drop the coated chicken nuggets into the oil and let it fry up for about two minutes before stirring to make sure they are evenly frying. If the coating is browning too fast, turn down the heat! Fry until it is crispy golden brown and drain on a rack (if you are fancy) or on paper towels. Tent under tin foil as you finish the second batch.

Too hot equals: