Video Recipe: Buttermilk Fried Chicken

Watch the Buttermilk Fried Chicken Video here!

You can easily throw in another pound of chicken wings without changing the recipe. Be creative with other seasonings like cayenne, curry or dried herbs. As for the wine, the choices are endless, but pick something with a good amount of body to match the weight of the chicken.  My favorite choice is a California sparkler like Domaine Carneros from Tattinger, but a rose, chardonnay, pinot noir or grenache will do just fine. 

2 pounds chicken wingettes
1 cup buttermilk
1 scant tablespoon salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon paprika, divided
2 cups flour
7 cups canola oil, or enough to fill kettle 2 inches

Special Equipment:
oil thermometer
rack and baking sheet
large storage bag, such as ziploc 2 gallon or brown paper bag

In large bowl combine chicken, buttermilk, and half of salt, pepper, garlic powder, onion powder and paprika. In large storage bag, combine flour and remaining seasonings. Refrigerate for about 1 hour or so.

When ready to fry, add 3-4 wings to bag of seasoned flour, shake, set on a platter., repeat until about 1/3 of the chicken is coated. Let "dry"  for 10 minutes.  Meanwhile, heat oil in a large heavy kettle until oil thermometer reads 375F.  Carefully place chicken in hot oil, taking care not to spatter. Loosely cover with foil or lid, until temperature recovers.  Stir occasionally to prevent sticking. Fry until golden brown and cooked through, about 11 minutes.  Drain on rack.  Repeat until done.  Enjoy with Sauteed Corn, Chives and Bell Pepper, with an arugula salad.

Comments

[.]

Hi
thanks alot for the great recipe. and I would like to know how to make buttermilk? coz we can't find buttermilk in the stores where I'm living.
regards

[HJ]

Hi,

Good question. I found a good recipe for buttermilk alternative at about.com. I've included it below. I've never used it, but it is sounds right. Also, some folks use plain yogurt instead. Let me know how it works. Best, Heather.

Prep Time: 5 minutes
Ingredients:

* Milk (just under one cup)
* 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

[patrick]

I want to make your sauces do you have any available email to me patrickofinney@aol.com

thank you
patrick