FRIED CHICKEN

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The Best Buttermilk Fried Chicken Recipe - Little Sunny Kitchen

Homemade Fried Chicken | Fried Chicken is one of those things you may just treat yourself to every now and then. So when I do, I want to get it right! Check out my tips for... | By Blue Jean Chef | Fried chicken is so delicious when it's cooked properly, brown and crispy on the outside, juicy and tender on the inside. Let's learn how to do it. It's not hard to make fried chicken. There are in fact very few ingredients that you need but you do need just a little bit of time because the first step I'm going to do is take my chicken pieces and I'm going to marinate them in some buttermilk. So, just using a zipper-sealable bag, I'm going to put the chicken into this bag and then pour buttermilk on top. The reason I like to use buttermilk is because buttermilk's acidic so it actually helps to tenderize the chicken a little bit plus it's thick and acts as a great glue for the breading. So, seal that bag up. Seal it well. If you want to be extra careful, double bag it. Marinate the chicken, massage that buttermilk into it a little bit and then put this in the fridge for a couple hours or overnight. Now, some people also like to put some hot sauce into the buttermilk at this stage. That gives it just a little more zip and zing a little more flavor. So, this goes into the fridge. Now, I have some here that we have already marinated. So, at this stage, that's ready to go into the flower coating. So, to make the flower coating, we're going to take another zipper sealable bag I'm going to mix these ingredients together. So, some all-purpose flour and then, what's really important is that we season this flour because this is the only time the chicken actually gets seasoned. So, salt goes in, some paprika, and some cayenne pepper. So now you have your chicken marinating in the buttermilk. You have your flour coating which is seasoned nicely. All you have to think about is what are you going to fry the chicken in. Now that means two things. What kind of fat and what kind of vessel. I'm using a cast iron pot here because cast iron gets hot stays hot so it helps to maintain the temperature of the fat inside. And what fat did I put inside? Well I use shortening. I like shortening because it's relatively odorless and of course when you're frying chicken your house is going to smell like fried chicken. Relatively odorless and it's solid at room temperature. So when you're finished frying the chicken and you let it cool it's my easier to dispose of. And you want your shortening to be at about 350 degrees, but if you don't have a deep fat frying thermometer or a candy thermometer which most of us don't. How do you figure it out? Well here's one tip. You can take the end of a wooden spoon and put that into the oil. After about 10 seconds, you should see some bubbles forming around the bottom of that spoon. You want that shortening to be at the right temperature because if it's too low that flour on the outside will just absorb that oil and it'll be greasy chicken instead of crispy fried chicken. So let's start bread our chicken. Now, we're just going to do about four pieces at a time. We don't want to overcrowd that flour bag. Once they're inside, seal that bag up and shake them around to make them evenly coated. And let's test our oil for a second time. This time to do that, I'm just going to take one of the chicken wings and dip just the edge of the wing into the oil. I want to see it do exactly what it just did and start to fry right away. Now, whenever you put food into any kind of vessel, you're going to bring the temperature down a little bit because the food's cold. So, make sure your shortening comes right back to temperature. You can see it's fitting around. I'm going to turn it down just a little bit to maintain that temperature and I'm going to cover it with a lid for the first five or 10 minutes. Now, what this does of course helps the splatter in your kitchen but it also creates steam on the top half of this pan so that allows the top of the chicken to sort of cook. I haven't submerged the chicken in the shortening you see. There's only about an inch of shortening here so the rest of the chicken top of the oil is getting cooked with steam. So I've had this on medium heat for about eight to 10 minutes and we're going to turn it over now to do the other side. Now is when we finish with our lid. We're going to flip these over. They should start to be oh they look delicious. They're looking brown. Beautiful here. We're going to flip the other side. We're going to cover it with a splatter guard just to protect our stove top area. And to protect you of course as well. And we're going to let it cook for another 10 minutes. Then it'll be cooked through. We'll be ready to take it out. Get ready to eat it. So another ten it's in the pot there we want to take a look and make sure our chicken is done of course visually it should look brown and beautiful I'm going to take some pieces that I know are finished out of here and place them on to a cookie sheet with the cooling rack here I'm using a board that has a fataway mat that elevates the chicken off the bottom if you just put it on the paper towel and you're going to have a soggy underside to the chicken you don't want that look how beautiful this looks the only piece that I want to make sure it's cooked all the way through is that big chicken breast and then just push on it and need it to feel firm to the touch sort of like your hand when it's taut like this. Now it's time to fry your next batch of chicken. I would put this into an oven at 170degrees to keep it warm while you finish all the chicken that you're going to fry and then get ready to enjoy.

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