Thursday, May 21, 2009

Fried Buttermilk Marinated Chicken


Who doesn't enjoy a good fried chicken occasionally, right? I indulge my family to it once in a while as it's not exactly the healthiest food option. So, when I got a craving attack for it this time, I opted for this great fried chicken recipe. Marinate the chicken pieces in buttermilk for about 12 hours, or 18 - 24 hours if you like the chicken to be marinated all the way through. Then deep-fried slowly on medium heat, in batches if required, to cook evenly. Drain well and you have these delicious fried chicken, crispy on the outside, but yet still juicy and tender on the inside. Yummy!



Recipe adapted from Apples For Jam By Tessa Kiros

Fried Buttermilk Marinated Chicken


Ingredients


1 Chicken, cut into 10 Pieces, with skin (or 12 drumsticks)
2 Garlic Cloves, peeled but left whole
2 Rosemary Stalks
450 ml (16 Fl oz) Buttermilk
About 125 g (4 1/2 oz/1 cup) All Purpose Flour
2 tsp Sweet Paprika
2 tsp Sea Salt
Light Olive Oil, for frying
Lemon Wedges, for serving

Method

Put the chicken pieces in a large bowl. Add the garlic and rosemary, sprinkle with a tsp of salt and pour in the buttermilk. Turn the chicken over to coat well - it needs to be covered by the buttermilk. Cover with plastic wrap and put into the fridge for at least 12 hours, even for over 24 hours. Turn the chicken once or twice to distribute the flavors.

Pour into a colander to drain (you don't need to keep the buttermilk marinade). Put the flour on a plate and add paprika and about 1 tsp salt. Add pepper; if you like, and mix everything together.

Pour at least 5 cm (2 inches) of oil into a large frying pan over medium heat. Heat until the oil is hot. Pat the chicken in the flour to coat it on all sides, making sure that all the nooks and crannies are covered. Add the chicken to the hot oil and fry until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are deep golden and cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately, with a sprinkling of salt and some lemon wedges to squeeze over the top.


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11 comments:

  1. not again! i'm pregnant you are killing me. YUM

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  2. this looks so so delicious... i'm gonna try this recipe, hopefully it would turn out alright.???

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  3. Is it possible to use chili powder in place of paprika? Can't seem to find paprika when I need them. :(

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  4. This comment has been removed by the author.

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  5. Wow. This looks incredible. I need to get myself some. Great pictures!

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  6. Nice recipe. I am going to try the rosemary in the buttermilk. That is new to me.

    After frying food, I like to place the food on a cookie cooling rack on top of a cookie sheet. This allows the grease to drain away from the food and therefore the food will be crispier.

    I prefer to put the seasoning on the chicken before dredging the chicken in the flour. This will help to keep the spices from burning during the long frying process.

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  7. @saucy apron: Ha Ha!

    @Cindy Khor: I'm sure they will turn out great!

    @Minoueel: Why not? Let me know, how they turn out.

    @SJ: Thanks.

    @IMwink: Thanks for the great tips!

    @Ninette: Thanks.

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  8. That sis one helluva beautiful photo, thanks for the recipe :)
    I have made it once before , but it didn't turn out so well...

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  9. I am extremely scared of deep-frying but your chicken looks very delicious. I wish I could deep fry!

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  10. Interesting post on buttermilk marinated chicken. Frying it in a pot may require more maintenance such as flipping each piece over. However, despite that, it is just as good as putting the pieces in a deep fryer. Good post.

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