![]() Remove the chicken pieces from the buttermilk, and place them onto one of the wire racks to allow the excess buttermilk to drip off then, dredge each piece of chicken in the seasoned flour, and place onto the other wire rack, repeating the process until all pieces are flour-dredged. To prepare the chicken for dredging: prepare two baking sheets lined with foil, each with a wire rack set over top add the flour into a large bowl, then add to it the remaining 1 tablespoon of salt and the remaining ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, plus the remaining ¼ teaspoon of the cayenne pepper and the remaining ¼ teaspoon of white pepper, then whisk to combine. Next, add the buttermilk to cover the seasoned chicken, and allow the chicken to marinate in it for anywhere from 12 hours to overnight (ideally), or at least 4 hours. Place the chicken pieces into a large bowl, and add 1 tablespoon of the salt and ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, plus ¼ teaspoon of the cayenne pepper and ¼ teaspoon of the white pepper rub these spices and seasonings into the chicken, and allow this to sit for about 5 minutes. Let me tell you, there's nothing quite like homemade, freshly prepared, fried chicken-it's just one of those simple culinary pleasures! Then, I fry the chicken in batches-it helps to make sure it's cooked through and extra crispy. ![]() Believe me when I tell you the double-dredge is what takes fried chicken from good to the best! First, I season my chicken with a variety of delicious spices and seasonings and with the chicken in buttermilk, I allow it to marinate ideally over night (or at least 4 hours).Here's what I do to make the best fried chicken (you can jump to my full recipe here): Buttermilk fried chicken is more tender and infused with a bit of extra flavor!Īnd the secret to making fried chicken extra crispy and delicious is double dredging.įor my recipe, I like to dredge the chicken pieces in buttermilk and flour a couple of times because it creates an extra layer of crust, which when fried, creates extra crunch and flavor. When chicken is seasoned and then marinated for anywhere from 4-12 hours in buttermilk (even overnight for extra flavor), this makes for super juicy fried chicken. Now, I'm able to whip up this treat anytime the craving for it hits! ![]() It is because of those wonderful memories that I developed my own finger-licking fried chicken recipe. Peppery and crispy, there was nothing like that fried chicken and frankly, it made inviting company over to the house a real treat! So when we'd stop at my parent's favorite fried chicken place to pick up their phoned-in order for a ginormous quantity of crispy, buttermilk fried chicken, I would plead with my mom and dad to let me take just one little piece out of that foil-wrapped tray to nibble on for the drive home, and they pretty much always obliged.Īctually, if memory serves me correctly, my dad would often join me in that little snack, and it would tie us both over nicely until we got home and set up for our lunch guests! □ I'd already be absolutely starving by the time church services would let out around noon. When I was a kid, I used to just love the huge trays of fried chicken my parents and I would pick up on our way home from church, when we would invite company over for lunch. This fried chicken is extra crispy and delicious because it’s double dredged and seasoned with lots of spices! And when you're looking for the best fried chicken, nothing beats the taste of buttermilk fried chicken, crisped up to perfection!
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