Buttermilk Fried Chicken
INGREDIENTS:
1 ¬-2 lbs Chicken pieces, Wings, Legs or thighs, or breasts
1 C Buttermilk
2 C Self rising Or All¬purpose Flour
1 T Cornstarch
1 T Salt, pepper & garlic salt
⅛ tsp Paprika
¼ Cayenne Pepper, optional
Enough oil to fry, Use Canola or Peanut
DIRECTIONS:
Heat oil to 350º. This is extremely important!!
Season chicken with HALF of your Salt, pepper & garlic powder. Immediately soak chicken in a large bowl of your buttermilk for 5 minutes.
Season flour and cornstarch with remaining seasonings in a brown paper bag. Shake bag. (FOR EXTRA CRISPY, pour 2 T buttermilk into flour mixture and form clumps with your hands)
Add chicken to bag and shake well to coat each chicken piece in your seasoned flour/cornstarch.
Remove chicken from bag and let sit out for 5 minutes to allow coating to stick.
Gently fry in Canola or Peanut Oil for 12-16 mins (depending on size) or until cooked through. DO NOT OVERCROWD THE PAN OR DEEP FRYER!!! Flip constantly til done. When done, drain on paper towel or brown paper bag.
Notes
Tip1: Use a thermometer. Oil MUST reach 350 before frying. Use a deep fryer or enough oil to cover a large pot. Please use ONLY CANOLA AND/OR PEANUT OIL to achieve the right coating. Vegetable oil can make your chicken gummy.
Tip 2: If using my flipping technique, once you place chicken in a hot skillet with oil, let cook 1 minute only then using tongs, flip over. Do this every 2 minutes to achieve a golden brown crust.
Tip 2: If using my flipping technique, once you place chicken in a hot skillet with oil, let cook 1 minute only then using tongs, flip over. Do this every 2 minutes to achieve a golden brown crust.