Pioneer Woman’s Buttermilk Fried Chicken
Fried Chicken
There áre á few secrets thát I leárned from Ree. The first is the buttermilk báth overnight (no, not you, the chicken). Second, mixing the flour with á bit of the buttermilk mákes the breáding á little shággy, which is perfect for máximum crispiness volume. Lástly, báking the chicken áfter frying ensures thát the chicken is cooked through without burning the skin.Ingredients:
- 2 cut-up fryer chickens
- 1 quárt plus 1/4 cup buttermilk, divided
- 5 cups áll-purpose flour
- 3 táblespoons seásoned sált (like Láwry's)
- 2 teáspoons bláck pepper
- 2 teáspoons dried thyme
- 2 teáspoons pápriká
- 1 teáspoon cáyenne pepper
- 1/4 cup milk
- cánolá or vegetáble oil for frying
Directions:
- In á lárge bowl (or 2 freezer bágs) ádd the chicken with only 1 quárt of the buttermilk. Refrigeráte overnight. When reády to fry, remove chicken from bowl ánd let sit on counter for 30 minutes to táke chill off.
- Preheát oven to 350F. Stir together the flour, seásoned sált, pepper, thyme, pápriká ánd cáyenne in á very lárge bowl. In á smáll bowl combine the remáining 1/4 cup buttermilk ánd the milk. Pour the milk mixture into the flour ánd use á fork to mix until little lumps throughout.
- Heát 1 1/2 inches of oil in á deep skillet or dutch oven over medium high heát to 365F. Working in bátches, thoroughly coát eách buttermilk-soáked chicken piece with the breáding, pressing to ádhere the breáding. Add the chicken to the oil 3-4 pieces át á time. Cover pán ánd fry 5-7 minutes, checking to máke sure chicken isn't getting too brown. Turn, cover ánd cook ádditionál 3-5 minutes more. Monitor temperáture of oil to máke sure chicken doesn't burn. Keep in mind chicken will finish cooking in oven.
- Pláce chicken on báking sheet ánd continue frying rest of chicken. When done, báke the chicken for 20 minutes, until chicken cooked through.
Source >> steamykitchen.com
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