buttermilk fried chicken

 Buttermilk Fried Chicken

Ingredients

• 1 (3 pound) fryer, cut into pieces

• 2 cups buttermilk

• 1 large onion, sliced

• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper

• 2 cups flour

• 1/2 teaspoon garlic salt

• 1/2 teaspoon onion salt

• 1 teaspoon cayenne pepper

• Salt and pepper

• 2 cups grape seed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2. Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) until a pinch of flour starts to sizzle when dropped in the hot oil (About 350°F).

3. Place chicken pieces in bag with flour and shake until thoroughly coated.  Pressing the chicken into the flour mix will make for a crispy craggy crust. 

4. Add chicken to hot cast iron skillet and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

5. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. 

6. Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4. 

From Simply Recipes Aug. 2006

Urban Cowgill