Buttermilk Fried Chicken

Buttermilk fried chicken: that deliciously crispy golden brown skin with the moist succulent meat. It’s got to be the ultimate comfort food.

Chicken drums and thighs
Salt & white pepper
Dried thyme and oregano
All-purpose flour
Vegetable oil

NOTE: the good thing about these sorts of recipe (which tend to mostly be comfort foods) is that proportions tend to be very flexible. Don’t worry about the exact quantity of salt, pepper, etc. Season it to your liking. Just keep in mind that with seasoning food, too little is better than too much because you can always adjust later but once the salt is in, you can’t pull it out.

Combine chicken with the seasonings and dried herbs in a tall mixing bowl or container and then just cover with buttermilk. Wrap up with plastic and leave it in the fridge to sit for 6 hours or so to marinate, then  dredge the buttermilk-saturated chicken in some seasoned flour (flour+salt).

Pour some vegetable oil into a saucepan or pot so that it will completely cover the meat when you drop it in (we’re not going for a shallow fry here). About 1/3 to 1/2 of the way up the pot or pan should be good. Heat the oil to about 350 degrees F (or if you don’t have a thermometer, just keep the oil over a medium to medium-low heat). Make sure you give the oil time to heat up (about 5-10 minutes)! Don’t just drop the chicken legs in!

When the oil has reached temperature, gently slide the dredged chicken into the oil lest you splash yourself with hot oil. If you don’t see bubbles and/or hear the sizzle, get the chicken out immediately! It is vitally important that the oil be the right temperature. This also means do not put in too much chicken at once; doing so will take all the heat out of the oil and the result is a greasy, soggy chicken. If all goes well you should hear the therapeutic sound of the batter gently frying.

Leave the chicken to fry in the oil for about 20-25 minutes. Do your best to keep the temperature of the oil constant. If you see that the legs are sticking give them a prod so they break up, but otherwise you don’t really need to stick around in the kitchen. Treat it exactly as you would the oven: set a timer.

Finally, drain the fried chicken on some paper towels to retain its crispiness and leave it to cool for a few minutes. Then all that’s left is to pile a platter generously, serve, and enjoy!


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