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Buttermilk Fried Chicken

Source of Recipe

From "The Tailgater's Cookbook" by David Joachim


Recipe Introduction

"Good fried chicken takes a watchful eye to keep the fry oil at the right temperature. If the oil is too hot, the crust burns before the meat is done cooking. If it's too low, the crust and meat soak up too much fat and taste greasy. Otherwise, it's pretty simple to make. A buttermilk marinade here helps to tenderize and flavor the chicken. And a little baking powder in the flour helps the crust to puff up so it tastes crunchier. Bring this to a Clemson Tigers game and swap fried chicken recipes with your tailgating neighbors."

List of Ingredients

â—¦ 2 cups buttermilk
â—¦ 1 teaspoon sugar
â—¦ 5 teaspoons salt
â—¦ 2 teaspoons ground black pepper
â—¦ ¾ teaspoon cayenne pepper
â—¦ 3½ to 4 pounds bone-in chicken breasts, thighs, and drumsticks
â—¦ 2 cups flour
â—¦ 1 Tbsp baking powder
â—¦ About 3 cups vegetable shortening, lard, olive oil, or peanut oil


Recipe

â—¦ Before You Go:
Mix buttermilk, sugar, 2 teaspoons of salt, ½ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper in 2-gallon freezer-weight zipper-lock bag. Drop in chicken, seal, and chill overnight in refrigerator or cooler.

Early the next morning, mix together flour, baking powder, and remaining 3 teaspoons salt, 1½ teaspoons black pepper, and ½ teaspoon cayenne pepper in large paper or plastic bag. Using tongs, transfer a few chicken pieces to bag and shake to coat. Remove to a rack and let rest 15 to 20 minutes. Repeat with remaining chicken pieces.

Melt shortening over medium-high heat in a deep, heavy frying pan such as cast iron. The shortening should be about ½-inch deep and hot enough to make a small piece of chicken sizzle loudly when dipped in, about 350° F on a candy or frying thermometer. Using tongs, put chicken pieces, skin-side down, in pan without crowding (work in batches if necessary).

Reduce heat to medium, cover and cook until bottom is darkly browned, 10 to 12 minutes. Adjust heat to keep fat between 250° F and 300° F. Turn and cook, uncovered, until other side is darkly browned and meat registers about 170° F in breasts and 180° F in thighs and drumsticks. Transfer to rack to cool slightly. Transport on rack loosely covered with wax paper or in a paper bag to keep crisp and warm. Avoid wrapping in foil, which will steam the crust and make it soggy.


â—¦ When You Get There:
Chicken will be safe to eat at room temperature for 3 to 4 hours after cooking. To hold longer, transfer cooled chicken to a doubled paper bag, close bag, and chill in refrigerator or cooler. Serve cold or at room temperature.


â—¦ Neighborly Tips:

∙ For Spicy Fried Chicken: Add 2 Tbsp chili powder to the flour mixture.

∙ Cast iron pans make the best fried chicken, because they help to keep the fat at an evenly hot temperature.

∙ You could fry the chicken the day before the tailgate and chill it overnight in the fridge. The crust will lose some crispness, but you won't have to do any cooking the morning of the tailgate.


Makes 4 servings