Buttermilk Fried Chicken
I want to see a raise of hands. Who has buttermilk all year round in their refrigerator? I certainly don't, but thanks to this tip I learned a few years ago, it's not a problem! Simply mix together 1 cup of milk + the juice of one lemon + 5 minutes to rest = buttermilk. That's it... Easy Peasy! It will get thick just like the buttermilk you buy at the store.
I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them!
- 2 cup buttermilk (I used 2 cups 2% milk + fresh juice of 2 lemons)
- 2 tsp fresh thyme
- 1 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 0.5 tsp fresh ground pepper
- 1 tsp kosher salt
- 2 cup all-purpose flour
- 8 chicken thighs (you can also use chicken breasts and legs)
- extra virgin olive oil for frying
- Rinse the chicken under cold water and pat dry with paper towels.
- Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
- Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
- Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
- Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
- Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
- Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
- Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature.
Makes 8 pieces.
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