Delicious Buttermilk Fried Chicken Recipe

Numerous recipes call for frying chicken in a cast iron frying pan. In some cases we utilize among our reliable cast iron pans, and often a tough anodized aluminum pan.

Cast iron tends to be quite heavy. It retains heat so well that if you have an issue and have to reduce the heat quickly, you will not be able to do it.

Anodized aluminum can likewise take the heat without warping, but will be more responsive for cooling and heating. (I've begun a cooking area fire with peanut oil in a cast iron frying pan-- not enjoyable-- if it ever happens to you, remove the pan from the heat aspect, and cover it rapidly with a lid.).

Buttermilk Fried Chicken Recipe.

Ingredients.

• 3 pounds of chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in.
• 2 cups buttermilk (can also use plain yogurt thinned with a little milk).
• 1 large onion, sliced.
• 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika.
• 1/2 teaspoon cayenne pepper.
• 2 cups flour.
• 1/2 teaspoon garlic salt.
• 1/2 teaspoon onion salt.
• 1 teaspoon cayenne pepper.
• Salt and pepper.
• 2 cups canola oil, rice bran oil, grapeseed oil, peanut oil or other high smoke-point oil.

Method

Marinate chicken in buttermilk mixture: Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Put the chicken pieces in the buttermilk mix and coat completely. Marinate over night (a minimum of 8 hours).

Drain chicken, prepare bag with flour and seasonings: Place chicken pieces in a colander and let drain of excess buttermilk mix. In a big paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper.

Heat oil in thick-bottomed pan: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless-steel, or anodized aluminum-- something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (however not so hot that the pan is cigarette smoking), about 350 ° F. Remember when working with hot oil, always have a pan lid nearby.

Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until thoroughly covered.

Fry the chicken: Working in batches, include the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, up until golden brown, then utilize tongs to turn the pieces over and fry for another 10-12 minutes, once again till golden brown. Be careful to keep the oil hot enough to fry the chicken, however not so high as it burns the chicken.

Remove to rack to drain of excess oil: Use tongs to eliminate chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain pipes. Include more salt and pepper to taste.

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