Southern Fried Chicken
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Buttermilk is the perfect liquid to marinate chicken in before you fry it. It has a thin consistency which is ideal and it has a tangy flavor which goes well with the chicken flavor. The buttermilk also leaves the chicken sticky enough for plenty of the flour to stick to it, and that is why the batter in this fried buttermilk chicken recipe is so crispy and delicious. This is a very simple fried chicken recipe which you can pan fry. Serve it wish buttery mashed potatoes, green beans and gravy for a classic dinner or French fries and ketchup for a fast food style treat.
Buttermilk Makes Tender Juicy Chicken Results Easy
The chicken in this buttermilk fried chicken recipe is soaked in buttermilk to tenderize it in the same way as Indians soak their meat in yogurt for tender, juicy results. After being soaked, some of the tangy buttermilk flavor will have soaked into the chicken and you will have a thin buttermilk coating which helps the flour and seasonings stick to the chicken pieces. There are many different buttermilk fried chicken recipes with different flavors and ingredients but the principle of using buttermilk to tenderize and flavor the chicken is the same.
If you want a stronger buttermilk flavor, you can leave the chicken soaking in it overnight before making this buttermilk fried chicken recipe, but fifteen minutes is fine too. Use tongs to turn and move the chicken. If you use a fork and accidentally pierce the chicken, some of the juices will escape, making it less moist inside. This fried chicken is soaked in buttermilk briefly, lightly battered and seasoned.
Apart from the buttermilk the ingredients in this fried buttermilk chicken recipe are very simple. A little salt and pepper seasons the flour and all the rest of the flavor comes from the juicy chicken itself. This is an easy fried chicken recipe and one that is always satisfying and delicious. This chicken is pan-fried for a succulent finish and a crispy batter. If you want a buttermilk fried chicken recipe which satisfies your hunger completely, this one will do just that.
Buttermilk Fried Chicken Recipe
Ingredients -
1 Whole Chicken, cut into 8 pieces
32 ounces Buttermilk
16 ounces Flour
2 ounces Vegetable Oil
8 ounces Water
1 tablespoon Salt
1 teaspoon Fresh Ground Pepper
Preparation:
Soak chicken in buttermilk 15 minutes.
Combine flour, salt and pepper.
Coat chicken well with mixture.
Heat oil in large skillet on medium heat.
Cover and cook 15 minutes on 1 side, turn and cook covered on medium heat until tender and brown (about 20 minutes).
Drain on paper towels and serve.
(Serves 6)
Tips for Perfect Pan Fried Chicken
Pan frying works just as well as deep frying when you want to make juicy, succulent buttermilk fried chicken coated in a crispy batter. When you pan fry chicken, it is normally coated with batter, crumbs or seasoned flour. Thyme, rosemary, curry powder, basil or oregano are often used in pan fried chicken batter recipes too. Use a deep-sided, heavy skillet if you have one. After applying the coating to the chicken, leave it at room temperature on a rack for half an hour to dry before you pan fry it. This means the chicken will brown more evenly in the skillet because the coating will be dry.
Fry the chicken pieces with space between them. If you are making a lot, you might need to cook it in batches. Remove the cooked chicken from the pan and drain it on paper towels or brown paper, while you cook the rest. There are various ways to check for doneness. Chicken has to have reached 170 degrees F inside to be safe to eat, so use a meat thermometer to make sure. You can also pierce the thickest piece of your fried buttermilk chicken recipe using a fork. If the juices run clear and the meat is opaque the whole way through it is ready.