Buttermilk Country Fried Chicken: the easy recipe you’ll love
In the United States fried chicken traditionally comes from south of the country. This dish has some European and African influences, but trough many years the original recipes have suffer some variations, but keeping the most important characteristics: Fried chicken should be juice and crispy. In this recipe the use of buttermilk and a resting time to marinate the chicken is another variation of the southern traditional recipes and allow the spices flavors to be adsorbed better for the chicken pieces. It is suggested to accompany this tasty chicken with the traditional French fries, may be baked potatoes or any salad you prefer.
Instructions
Cut up the chicken before starting. We suggest to cut in this way: First dismiss the wing tips. Next separate the wings just where they are attached to the body (the joint). Now separate the thigh in the joint and separate the leg from the thigh. Finally separate the back bones and the breast. Cut the breast in halves (if you prefer you can cut the breast in quarters) and now you are ready to prepare and seasoning the chicken. Take a large bowl and introduce the chicken pieces.
Cut up the chicken before starting. We suggest to cut in this way: First dismiss the wing tips. Next separate the wings just where they are attached to the body (the joint). Now separate the thigh in the joint and separate the leg from the thigh. Finally separate the back bones and the breast. Cut the breast in halves (if you prefer you can cut the breast in quarters) and now you are ready to prepare and seasoning the chicken. Take a large bowl and introduce the chicken pieces.
Add now the salt, white pepper, black pepper, paprika, cayenne, oregano, thyme, rosemary and the sage. Now pour the butter milk into the bowl in mix everything very well. Then Introduce the bowl in the refrigerator and let it inside for all the night in order to allow the flavors of the spices to be absorbed by the chicken. The next day the seasoned flour should be prepared before take the chicken out of the refrigerator. To prepare the flour, take a medium bowl and add the flour, onion powder, salt, white pepper, paprika, garlic powder and cayenne. Mix everything very well. Now retire the chicken from the refrigerator and pass the chicken pieces trough the flour to cover all the sides. After it, place the covered chicken pieces on a plate. If you have a large plastic container with a lid, you can put the chicken, the flour mixture and cover it. Shake it for one to two minutes until all the chicken is well covered. If you have an electrical fryer we suggest to use it. It does not matter if you do not have an electric fryer. It that case you will to use a large cooking pot or a frying pan.
Add now the salt, white pepper, black pepper, paprika, cayenne, oregano, thyme, rosemary and the sage. Now pour the butter milk into the bowl in mix everything very well. Then Introduce the bowl in the refrigerator and let it inside for all the night in order to allow the flavors of the spices to be absorbed by the chicken. The next day the seasoned flour should be prepared before take the chicken out of the refrigerator. To prepare the flour, take a medium bowl and add the flour, onion powder, salt, white pepper, paprika, garlic powder and cayenne. Mix everything very well. Now retire the chicken from the refrigerator and pass the chicken pieces trough the flour to cover all the sides. After it, place the covered chicken pieces on a plate. If you have a large plastic container with a lid, you can put the chicken, the flour mixture and cover it. Shake it for one to two minutes until all the chicken is well covered. If you have an electrical fryer we suggest to use it. It does not matter if you do not have an electric fryer. It that case you will to use a large cooking pot or a frying pan.
Take the cooking pot and place it on the heat, add the oil and when temperature of the oil is about 180°C/350°F, turn the heat to a lower temperature (about 150 °C/ 300°F) and add the chicken to the pot. Cook the chicken in this temperature for 10 minutes, and move the chicken pieces for the first time. At this moment your chicken has a crunchy crust, but it should be cooked for more time. Turn the heat to a little higher temperature and keep cooking the chicken for about 15 to 20 minutes. Retire the chicken from the cooking pot and put on a plate with absorbent paper. Let cool for about 10 minutes and serve with the garnishes of your choice.
Take the cooking pot and place it on the heat, add the oil and when temperature of the oil is about 180°C/350°F, turn the heat to a lower temperature (about 150 °C/ 300°F) and add the chicken to the pot. Cook the chicken in this temperature for 10 minutes, and move the chicken pieces for the first time. At this moment your chicken has a crunchy crust, but it should be cooked for more time. Turn the heat to a little higher temperature and keep cooking the chicken for about 15 to 20 minutes. Retire the chicken from the cooking pot and put on a plate with absorbent paper. Let cool for about 10 minutes and serve with the garnishes of your choice.
Nutrition Facts
Nutrition Facts Servings: 5 Amount per serving Calories 532 % Daily Value* Total Fat 22g 29% Saturated Fat 5g 24% Cholesterol 150mg 29% Sodium 616mg 27% Total Carbohydrate 22g 10% Dietary Fiber 1g 3% Total Sugars 5g Protein 95.6g
