Saturday, March 15, 2014

Buttermilk Fried Chicken

My Hubbs loves fried chicken.  But it's so expensive when you buy it at a restaurant.  So I decided to make my own.

What you're gonna need: (Keep in mind I make enough for three portions since the Hubbs has to take a lunch to work)

3 chicken breasts (with all the nasty bits cut off, and then cut in half through the sides so they still look like breasts and not strips)
2 cups of buttermilk
2 cups of flour
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of cayenne (if you like heat)
1 teaspoon of red pepper flakes (if you like MORE heat)
2 gallon size bags

Put all of the chicken in the bag and pour the buttermilk into the bag.  Mix it around and let it sit for a while (I waited about four hours) in the fridge.
 Dump all of the chicken into a colander to drain.  Shake off some of the excess. 
In your second bag, put the rest of the ingredients, then add the chicken.
Shake it around. And sit it aside.
In a sturdy pot, heat up some vegetable oil.  The the oil was about an inch and a half deep.  It's hot enough when a pinch of flour sizzles when dropped in.

I only added two pieces of chicken at a time so that the oil didn't get too cool.  Since these are cut thin, cook about 6-7 minutes on each side (for whole breasts, cook for about 12 on each side).
Do not put them on a paper towel when you get them out, it may soak up some oil, but it makes them soggy.  Buy a cheap cooling rack for baking or a roaster rack.  Put it in a flat pan with paper towels under it to catch the oil.

Seriously, it's delicious.  It's crispy, with just a little heat.  Enjoy!



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