Log In

BUTTERMILK CRISPY FRIED CHICKEN

February 16, 2012 8:00 pm 0 comments

Buttermilk Crispy Fried Chicken, the name itself sounds very tantalizing and mouth watering. This dish is an exceptional snack for those fast food cravers. The buttermilk crispy fried chicken has an amazing crispy texture on the exterior part and a juicy and flavorful chunk inside. A dish that must be tried at home to get your kids and family on toes!

The idea of marinating the chicken pieces in buttermilk is truly unique and one would really think if the buttermilk will do anything other than coating the chicken. Sources long known say that, Chicken fries crisper and is more tender and juicy if soaked in buttermilk before cooking.  Traditionally Eastern and Mediterranean cultures have been using buttermilk or yoghurt to improve the texture and flavor of goat and mutton. It was long assumed that the acids and enzymes in buttermilk and yoghurt tenderize the meat. The buttermilk brine would really instill that tangy buttermilk flavor in the meat.

A taste of the Buttermilk crispy fried chicken is naturally a soul satisfying dish which is moist, flavorful and encased in a thick crunchy crust. This dish looks very attractive and anybody would rise over for grabbing the thick fries that are crunchy, aromatic, tender juicy interior infused with subtle and aromatic flavors right down to the bone. It is also believed that brines are most effective and reliable method of flavoring meat, poultry and seafood at home. A variety of recipes use yoghurt for marinating meat dishes such as Tandoori Chicken, Khan Biryani, Methi Chicken etc. A marinade usually does not penetrate but they flavor and tenderize only the surface of meats. Strong acids such as vinegar and lemon juice actually can toughen muscle fibers. Papaya and pineapple which consists enzymes often added to marinades to tenderize do an excellent work and can make the surface of the meat mushy without affecting the interior.

Brines which are salt based actually penetrate muscle tissue through osmosis taking dissolved flavor components and tenderizers deep into tissues. The salt in the brines actually adds water to the meat and aids in moisture retention during cooking which helps in keeping the chicken pieces moist and the flavors go all way through without being too spicy.

Ultimately for preparing this remarkable dish, firstly take a bowl for preparing the marinade. The first step is to brine the chicken. This is a must for any roast chicken as it works well for any fried preparation.

Making the brine is simple. Add in the chicken breast, leg and wing pieces (about 8 pieces) in the bowl. To this add 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, ¼ tsp cayenne, ½ tsp white pepper, 1 tsp ground dried herbs (oregano, thyme, rosemary, sage) and 2 cups buttermilk. Mix and coat all ingredients well to the chicken pieces and rest in the refrigerator for about 6 to 12 hours (12 hours would be best). After a 12 hour soaking in the buttermilk brine, the chicken is literally bursting with flavors, from the inside out.

In a flat tray, combine well about 2 cups flour, 1 tsp salt, ½ tsp paprika, ¼ tsp cayenne, ½ tsp white pepper, ½ tsp garlic powder and ½ tsp onion powder. This makes an excellent coating for the chicken. This helps in giving an amazing crunchy crust over the chicken pieces. Remove the chicken pieces from the buttermilk brine and use paper towels to dry off the chicken and remove any extra bits of spices. Take the pieces one by one and toss to coat the chicken with the spicy flour mixture. Shake off any excess flour you transfer the chicken pieces to a wire rack.

In a large heavy bottomed pot, add the oil. The oil should be at least 2″ deep. Heat over medium high heat until it reaches 340 degrees F. Add the chicken pieces carefully into the hot oil. The temperature will fall a bit, and you want to keep the oil right around 320 degrees F for the duration of them frying, so adjust the heat source as needed. The chicken pieces will take about 12-15 minutes to cook through and should be golden brown on the outside. You can use a meat thermometer to check and see if the chicken is cooked on the inside, but take the chicken out of the oil once before checking, or the juices coming out of the chicken will make the oil splatter. As the chicken is done, remove them from the oil and drain on a paper towel lined wire rack. Let the fried chicken rest for a few minutes and serve.

Tip: Soaking the chicken pieces overnight in buttermilk brine keeps it extra tender and juicy.

Buttermilk crispy fried chicken, an exotic luscious dish, alluring texture, finger licking and biting through the moist, tender and flavorful chunks would linger your taste buds with bursting aromas and fragrance. Enjoy eating!

Leave a Reply


join me
Social Media
Add Me in Facebook Subscribe In Youtube Connect me with your friends and family Follow Us On Twitter