Buttermilk Fried Chicken

Fried Chicken has always been a family favorite!  It's  perfect for an old-fashioned picnic!
This recipe is simple and so easy to make although it is kind of bland.  The next time I make it, I am going to experiment with some different kinds of herbs and spices.

Buttermilk Fried Chicken
Prep: 30 mins  Chill: 2 hrs Cook: 12 mins per batch  Servings:6

Ingredients

3 cups buttermilk

⅓ cup kosher salt

2 tablespoons sugar

2 ½ – 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)2 cups all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk (see below)

Cooking oil

Instructions Checklist

• Directions
         Step 1
  For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

Instructions Checklist

• In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Instructions Checklist

Instructions Checklist

Instructions Checklist

• Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
• Don't have buttermilk?  Make your own..... Add 1 tablespoon lemon juice or vinegar and enough milk to make 1 cup, stir. let sit for 10 minutes. 
  
  

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