Buttermilk Fried Chicken
Buttermilk is a key ingredient in this recipe for Buttermilk Fried Chicken, so don't forget to pick it up tonight in order to prepare this dish for tomorrow night's dinner. You;ll be glad you tried buttermilk. It makes quite a difference in most recipes where it is used.
Fried chicken is an art as well as a science to make really well. The seasonings are great, of course, and can range from simply salt and pepper to secret blends of spices that make them smokin' hot. However you like your chicken here are some ways to ensure that it tastes crispy and light, not heavy and greasy.
*Make sure that the heat is high and hot enough before you start frying; 275F will do it just fine.
*Consider brining your chicken. That just means putting the chicken in the buttermilk and letting it soak over night. The hours in the brine ensure a tender chicken and maximum flavor.
*Pat your chicken dry and let it sit in your fridge for about another six hours or another night before you start dipping and flouring' this will ensure that your coating stays on the chicken when you fry it.
*Use a good oil, but not olive oil, which cannot take the heat well. A good corn, peanut or vegetable oil will work great.
*Don't crowd the chicken in the pan. Be patient and give the pieces lots of room.
*Drain the chicken on paper right away; don't let the chicken sit in its grease.
*Do let the chicken sit for a few minutes. It takes a few minutes for the juices to redistribute through the meat, making the whole piece tender and juicy and preventing all the juice from pouring out of your chicken with the first bite. Five minutes is probably enough time to let it sit.
*Be patient. Good food takes time.
Fried chicken is fabulous in the summer with potato salad, macaroni salad, green salads or just about any kind of salad. It can also taste great with garlic smashed potatoes and greens. Get creative with it.
Fried chicken is perhaps a more challenging dish to make really well than some other dishes. Allow yourself enough time to make it right so you can see how a few easy steps, mostly requiring time not effort, can make the difference between something your family (and you) will love and something that you can be proud to know how to make.
Find out how to make this recipe and many others at the website, Relative Taste.
Nutrition Facts for: Buttermilk Fried Chicken Recipes From Relative Taste
Ingredients: Chicken tenders, buttermilk, all-purpose flour, salt, paprika, black pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 788,Calories from Fat 170,Total Fat 18.9g 29%, Saturated Fat 5.5g 28%, Cholesterol 207mg 69%, Sodium 1489mg 62%, Potassium 859mg 25%, Carbohydrates 70.4g 23%, Dietary Fiber 2.8g 11%, Sugars 6.2g, Protein 78.5g, Vitamin A 15%, Vitamin C 4%, Calcium 19%, Iron 39%
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