Recipes For My Boys: Buttermilk Fried Chicken

Tuesday, November 8, 2011

Buttermilk Fried Chicken

Everyone loves fried chicken!  That is, I have never met anyone that doesn't love fried chicken.  I know we do here and I can't remember ever going to a reunion, homecoming or any other get together, without at least one big ole pan full of crunchy, delicious pieces of fried chicken!

It is so easy to cook and so rewarding once finished.  Gather the need to call your neighbors they will come aknocking on your door, to eat this down home Southern Comfort Food. <3 and Hugs Y'all!

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Moist chicken breast with crispy skin

Buttermilk Fried Chicken

1 chicken, cut up
2 - 3 cups Buttermilk
2 eggs, beaten
1/2 teaspoon ground pepper
1 teaspoon onion powder
2 teaspoons parsley flakes
2 teaspoons poultry seasoning
2 - 3 teaspoons minced garlic

House Autry Chicken Breading (I used this last night..YUM) or your own....
My Chicken Breading
2 cups flour
1 tablespoon kosher salt, plus more to season once fried if desired
1 teaspoon poultry seasoning
1 tablespoon course garlic with parsley
1 teaspoon fresh ground pepper
add or take away whatever seasonings you like
oil to fry in

Mix buttermilk, eggs, and next 5 ingredients together.  

Add chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes to overnight, the longer the better.  Turning over occasionally. 

Fill skillet 1/3 of the way with oil.  Heat oil to 350 or on medium high.  You can tell the oil is hot enough when you put on drop of water in the pan and it pops or a pinch of flour and it begins to sizzle and cook.
Put flour, salt, poultry seasoning, garlic and pepper in a plastic zipper bag, shake.  
Let the buttermilk mixture drain from pieces and add one at the time to the bag with flour mixture.  Shake chicken back and forth then tap excess flour back in bag.
Put in skillet, skin side down and meatier pieces towards the center of pan.  Cook for 15 - 20 minutes.  I sometimes cover the chicken while it cooks.  If it is cooking to fast...getting to brown, turn the heat down to medium. 

You can tell when it is ready to turn over when there is blood coming through, I know..not nice to say but that's how it works for me.  
Turn over and cook an additional 10 to 15 minutes until golden brown and done all the way through with an internal temperature of 165 degrees.  

Place on a paper towel lined plate to absorb excess grease.  Sprinkle with salt if needed. Let sit for about 5 minutes...if you can.  ;D  Enjoy!  <3 and Hugs!

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