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Herbed Buttermilk Fried Chicken


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Certain foods just feel good.

Perfectly hot and crispy french fries.

Ooey gooey cheesy pizza with crispy yet chewy crust.

Ice cold beer on a hot summer day. Right now it is actually ice cold beer on an ice cold day. Which is good just not as good.

Oh and home made herbed buttermilk fried chicken.

I am not a huge fan of fried chicken when we dine out. It is usually half a soggy mess because they didn’t drain it properly or a greasy mess because they didn’t fry it at the right temperature. It always smells so good and I am always tempted but I know that the outcome will be disappointment.

But when you make it at home it becomes a special occasion. Mostly because any kind of deep fried foods at home is a crazy mess to clean up. Worth it, but a pain in my kiester. And because of this we don’t do it very often. So when we do it is heaven on a plate. Crunchy crispy golden chicken heaven.

Herbed Buttermilk Fried Chicken

Herbed Buttermilk Fried Chicken

4 chicken legs & 4 chicken thighs OR 1 whole cut up chicken
enough buttermilk to cover the chicken

2 cups all purpose flour
2 teaspoon paprika
2 teaspoon cayenne
2 teaspoon salt (make sure you have some extra on hand because it is always good to sprinkle with more salt right after it comes out of the hot oil).
2 teaspoon black pepper
2 teaspoon dried parsley
2 teaspoon dried oregano
1 teaspoon marjoram

Soak the chicken overnight in buttermilk.

Fill a cast iron skillet with an inch of peanut oil and bring the oil up to 350°f.

While the oil is coming up to temperature in a gallon ziploc bag dump in all the dry ingredients and shake well to combine.

Drain the chicken and discard the buttermilk.

Once the oil is up to temperature take a piece of chicken, put the piece in the ziploc bag, and shake well to combine.

Remove the chicken from the bag, gently shake off the excess, and put in the oil and maintain 325-350.

Repeat the flour and dunking in oil making sure not to overcrowd the skillet (we found about 6 pieces was perfect in the skillet).

Turning occasionally fry the chicken until an instant read thermometer reads 165 (should take about 15-18 minutes).

Remove and set on a wire rack to drain and sprinkle with salt. If you are doing a lot of chicken loosely cover the cooked chicken on the rack with foil to keep the chicken warm while the other chicken cooks.


About

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by

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