...Buttermilk Fried Chicken

Every so often you have to give into your fried chicken craving. After having tried pretty much every fried chicken joint from KFC to Chicken on the Way we have always been a bit disappointed by the soggy skin and greasiness. If you decide to fry your own chicken you can be guaranteed crispy skin and fresh flavorfull chicken. This is an easy recipe that takes no time to make and the honey drizzle right before you bite into it is like nothing you've ever tried before! 
- One whole chicken cut into ten pieces
- Two cups of butter milk
- 1.2 cups of all purpose flour
- One bunch of sage
- One bunch of thyme
- Canola Oil
- 8 cloves of garlic
- 3 tbs of honey

1. Rinse your chicken under cold water and pat dry. Cut into 10 pieces (2 thighs, 2 legs, 2 wings, and each breast cut in half for 4 pieces in total). Marinate in the buttermilk seasoned with salt and pepper for at least 2 hours.
2. In a large heavy bottomed pot add approximately 2 inches of canola oil, sage, thyme and garlic and heat over medium heat until the herbs and garlic are golden brown. Remove to drain on a paper towel and heat the flavored oil to 375 degrees.
3. Dredge your chicken pieces in the flour seasoned generously with salt and pepper and carefully place into the heated flavored canola oil. You will likely need to do 3 batches each with 3-4 pieces of chicken to ensure the pot doesn't get over crowded
4. Turn each piece of chicken to get each surface nice and brown. After approximately 10-11 minutes in the oil the chicken should be nice and golden brown and fully cooked through. Just to make sure you can insert a meat thermometer and the temperature should read at least 155 degrees.
5. Allow each piece of chicken to cool and drain on a metal cooling rack for at least 5 minutes.
6. Serve the chicken pieces with the crispy herbs and garlic and drizzle over some honey right before you serve.


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