Buttermilk Fried Chicken

• Meat

  • 1 Chicken, whole

• Seafood

  • 1/2 tbsp Old bay seasoning or creole seafood seasoning

• Produce

  • 5 Garlic cloves
  • 1 tbsp Powdered garlic
  • 1 White onion, whole

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Black pepper, fresh ground
  • 1 1/4 tsp Cayenne, red
  • 2 tsp Kosher salt
  • 1/2 tbsp Old bay seasoning
  • 1/2 tbsp Paprika
  • 1 1/2 tbsp Season salt

• Oils & Vinegars

  • 1 Cooking oil

• Dairy

  • 2 cups Buttermilk

Found on savoryspicerack.com

Description

Ingredients

• 1 whole chicken cut into 8 pieces or about 15 wings
• cooking oil
• Marinade:
• 1 whole white onion
• 5 garlic cloves roughly chopped
• 2 cups buttermilk
• 1 tablespoon season salt
• ¼ teaspoon red cayenne pepper
• ½ teaspoon freshly ground black pepper
• ½ tablespoon garlic powder
• ½ tablespoon old bay seasoning or Creole seafood seasoning
• ½ teaspoon Kosher salt
• Flour Mix:
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 to 2 teaspoons red cayenne pepper
• ½ tablespoon paprika
• ½ tablespoon garlic powder
• ½ tablespoon Old Bay seasoning (or Creole seafood seasoning)
• ½ tablespoon season salt
• ½ tablespoon Kosher salt
• 1 teaspoon fresh ground black pepper

Directions

• For the marinade, mix all of the ingredients together and place in a plastic storage bag or a covered bowl used for marinating meats.
• After mixing the marinade ingredients together, submerge the chicken pieces into the marinade. Marinate the chicken for 12 to 24 hours in the refrigerator. (I like to marinate my chicken for 24 hours for more flavor and tenderness).
• When ready to cook the chicken, remove the chicken from the refrigerator, mix all of your flour mix ingredients together. I like to place my flour mix in a plastic food storage bag. This makes it easy for me to coat my chicken pieces with flour with less mess and clean up.
• After making your seasoned flour mix, add your chicken to the flour mix and make sure the chicken pieces are completely covered with the flour mix.
• Place the floured chicken pieces on a baking rack.
• Let the chicken sit for about 15 minutes. This helps to cook the chicken evenly, and prevent the cooking oil temperature from dropping (because if the grease temperature drops, it takes longer to cook the chicken). It also helps the flour stick to the chicken, so that you have a perfect crispy coating with no naked areas.
• While letting the chicken come to room temperature, prep your cooking oil.
• Add oil to your deep fryer (about six cups or enough to ensure that chicken will be fully submerged in oil while cooking, check your deep fryers manual if you want an exact amount of oil for your particular deep fryer).
• Set the temperature of the deep fryer at 350 degrees.
• Once the deep fryer temperature has reached 350 degrees and the chicken is at room temperature, add a few pieces of chicken to the deep fryer. Make sure not to overcrowd the deep fryer because also affects the cooking oil temperature and the chicken gets soggy preventing you from having that crunchy coating, because it doesnt have room with all of the chicken stuck together.
• Cook the chicken for about 10 to 15 minutes or until internal temperature reaches 160 degrees.
• Remove chicken from oil and place on a baking rack that has a pan up under it. This helps to keep the chicken crispy.
• Let the chicken sit for about 5 to 10 minutes so that chicken retains its moisture, leaving you with juicy fried chicken.