Super Buttermilk Fried Chicken Recipe : After a while, quarantining can be very draining, particularly for single persons. My life has its highs and lows. However, I’m feeling a little high today because I’m making fried chicken, which is one of my all-time favorite foods. Crispy, juicy, and tender chicken is my favorite kind. To put it nicely, I dislike frying at home because it usually results in a bit of a mess and a distinct frying scent in the kitchen. In times of despair, extreme measures are necessary! My go-to comfort food of choice is this one, and I’m happy to share my recipe with you.
Super Buttermilk Fried Chicken Recipe
- 2 whole chicken legs with skin
- 1/4 l buttermilk
- 1 egg
- 1-2 tsp salt
- 2-3 cups of flour
- 1 tablespoon cayenne pepper or more if you like it spicier
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper ground
- 2 l vegetable oil
Side
- 2 large sweet potatoes
- 200 g sour cream
- 3 tablespoons chives
- Salt to taste
Sweet Potato Side:
Using a fork, prick the sweet potato and put it on a baking sheet lined with baking paper. Cook at 190°C for 60 to 90 minutes. (This can be completed in the meanwhile while the chicken is cooking.)
Add salt to taste and combine chopped chives with sour cream.
Before serving, cut off the top of the sweet potato and slightly open it. Add a chive sauce garnish. Accompany with crispy fried chicken.
Fried Chicken:
Add the salt to a bowl of warm water and dissolve. Enough water should be inside to completely submerge the bird. After that, add the chicken and leave it to rest for at least half an hour or an hour.
In a sizable mixing basin, combine buttermilk, egg, and a teaspoon of salt. In a separate bowl, combine the flour, white pepper, paprika, and cayenne pepper. Sprinkle some salt over it.
In a pot, heat the oil until it reaches a temperature of roughly 175°C. Enough room in the saucepan to accommodate both of the chicken legs. Fry no more than two or three pieces at a time if you increase the quantity.
After removing the chicken from the brine, pat dry and drain.
We now begin the breading process. After dipping the chicken into the buttermilk and coating it entirely, toss it in the flour mixture and coat it entirely with the flour. Thoroughly coat the chicken with flour by pressing it onto it. This process is done once more. Thus, add more buttermilk and then dust with the flour mixture. After that, gently brush off any excess.
Place it into the heated oil with caution. Give the chicken a quarter of an hour to fry. Lower the heat if it browns too rapidly.
Carefully remove it and set it aside to drain for a few minutes on a rack. Next, accompany with sweet potatoes. Cheers!
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Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit.
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