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    Buttermilk Fried Chicken

    Source of Recipe

    From "Retro Recipes from the '50s and '60s" by Addie Gundry

    Recipe Introduction

    "In the mid-1900s, methods of chicken farming were dramatically scaled up, which meant that the now ubiquitous poultry became a more frequent occurrence on dinner menus. Around this time, fast food joints started to really take off, and with the launch of Kentucky Fried Chicken, fried chicken found a national audience after years of being a Southern staple."

    List of Ingredients

    ◦  1 pound chicken wings
    ◦  3 cups buttermilk
    ◦  1 Tbsp hot sauce
    ◦  2 cups all-purpose flour
    ◦  Kosher salt and freshly ground black pepper
    ◦  1 tsp baking soda
    ◦  2 tsp baking powder
    ◦  2 large eggs
    ◦  Vegetable oil, for frying


    Pat the chicken dry with paper towels.
    In a large bowl, mix the buttermilk and hot sauce. Add the chicken to the buttermilk mixture and allow to sit while prepping the remaining ingredients, or up to 1 hour.

    In a shallow dish, combine the flour, salt, pepper, baking soda, and baking powder. In a separate shallow dish, mix the eggs and cup water.

    To prepare the chicken, work as follows: First dredge the chicken in the flour mixture, then dip into the egg mixture. Dredge the chicken in the flour mixture once more. Place the chicken on a plate and repeat to coat all the chicken pieces.

    In a large heavy-bottomed skillet, heat at least 1 inch of vegetable oil over medium-high heat. Add the chicken to the pan carefully, no more than 4 pieces at a time. Cook for about 7 minutes, until the chicken is cooked through.

    Remove the chicken from the oil and place it on paper towels to drain, and sprinkle with salt while hot. Repeat with the remaining chicken pieces. Serve immediately.

    Serves 4




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