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Southern Buttermilk-Brined Fried Chicken
Recipe by: BBQGuide
Prep time:
Serves: 6
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and
drumsticks)
2 cups all-purpose flour
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup buttermilk
Cooking oil
In a plastic bag set in a bowl combine the 3 cups buttermilk, the
course salt, and sugar cut chicken breasts in half crosswise. Add all
chicken pieces to the buttermilk mixture.
Close bag; chill for 4 hours. Remove from buttermilk mixture. Drain
chicken, discarding buttermilk mixture; pat chicken dry with paper
towels
In a large bowl combine the flour, the 1/4 teaspoons salt and pepper,
2 teaspoons paprika. Place the 3/4 cup buttermilk in a shallow dish.
Coat the drained chicken with some of the flour mixture. Dip in the
3/4 cup buttermilk; coat again with the flour mixture.
Meanwhile, in a deep, heavy skillet, or a deep fat fryer, heat 1-1/2
inches oil to 350 degree.
Using tongs add a few pieces of chicken to the skillet (oil
temperature will drop, maintain at 325 degrees). Fry chicken for 12
to 15 minutes or until an instant read thermometer inserted in the
thickest portion of chicken reads 170 degree, for breasts 180 degree
for thighs and drumsticks, and coating is golden, turning once. Drain
on paper towels. Keep fried chicken warm in a 300 degree oven while
frying remaining chicken pieces.
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