Buttermilk Fried Chicken
I'm not sure there is anyone who hates KFC chicken and if you ask yourself why, it's probably because their chicken tastes good all the way to the bone. They get that effect because they pressure cook/fry their chicken so it forces the spices through the meat. This recipe is a way of doing the same thing, without having to have a very expensive industrial pressure fryer installed in your house. We actually love this chicken more than KFC.
Prep Time:
1 day
Cook Time:
25 Minutes
Servings:
4
Submitted by:
Jacqui
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1 1/2 tbsp Herbs De Provence (Penzey Spices)
2 cups cultured buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
Directions
Notes
If you have never used Herbs de Provence, you can find a pre-mixed version by Penzey Spices (or make your own using the following) which contains rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish Oregano, lavender, chervil and marjoram.
I'm not sure there is anyone who hates KFC chicken and if you ask yourself why, it's probably because their chicken tastes good all the way to the bone. They get that effect because they pressure cook/fry their chicken so it forces the spices through the meat. This recipe is a way of doing the same thing, without having to have a very expensive industrial pressure fryer installed in your house. We actually love this chicken more than KFC.
Prep Time:
1 day
Cook Time:
25 Minutes
Servings:
4
Submitted by:
Jacqui
Ingredients
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1 1/2 tbsp Herbs De Provence (Penzey Spices)
2 cups cultured buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
Directions
- In a large plastic bag, mix black pepper, salt, paprika and Herbs De Provence. Add chicken pieces and coat each piece evenly then place in a large plastic container. Carefully add buttermilk until the chicken is covered then store in your refrigerator for up to 24 hours.
- Halfway through marinating time, turn chicken to make sure buttermilk has penetrated all sides of the pieces.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Notes
If you have never used Herbs de Provence, you can find a pre-mixed version by Penzey Spices (or make your own using the following) which contains rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish Oregano, lavender, chervil and marjoram.