THE BATTER | BUTTERMILK AND SEASONED FLOURįried chicken in the South is just as much about the batter as it is about the meat that lies beneath it.
#Louisiana buttermilk fried chicken recipe free#
You can marinate cut up pieces of chicken in buttermilk and get fabulous results in just 2 hours, but feel free to let it soak for up to 24 hours. HOW LONG CAN CHICKEN MARINATE IN BUTTERMILK? And, not just on the surface like most marinades, but actually penetrating all the way through.
When you add meat to a bowl of buttermilk and allow it to soak for any extended period of time, the enzymes in the buttermilk go to work breaking down the meat's protein. Not only is buttermilk a miracle ingredient for getting seasoned flour to adhere to chicken, but it also serves as a tenderizer. WHY IS BUTTERMILK GOOD FOR FRIED CHICKEN? Try to avoid bone-in chicken breasts (especially those large in size) as they will take much longer to cook than the rest of the meat. Wing portions and boneless breast halves would also work for this recipe. If you are not using whole chickens, your best bet is to purchase bone-in, skin-on legs or thighs. But, unless your butchering skills are up to speed, you might find it easier to work with pre-cut pieces. Most fried chicken recipes call for a " fryer chicken," which is a whole chicken that weighs around 4 pounds. This method ensures your chicken properly cooks through and promises a gorgeous, irresistible golden-brown crust. The solution? Develop the crust in the frying pan and let it finish cooking in the oven. For most, frying chicken, cooking it through properly, and getting a beautiful golden crust can be a real challenge. Give the chicken enough time to absorb flavor and tenderize in the buttermilk marinade.
If it is too cold, you can count on that crust to be wimpy, greasy, and sad. This is quite possibly the most important factor when it comes to getting that crispy, crunchy crust! If the oil is too hot, it'll burn.
#Louisiana buttermilk fried chicken recipe how to#
This chicken is as perfect on the inside as it is on the outside, and it comes packed with flavor thanks to a buttermilk soak and a well-seasoned flour speckled with a classic Southern spice blend!įeeding a crowd? Add these easy Buttermilk Fried Chicken Strips to your menu! HOW TO MAKE BUTTERMILK FRIED CHICKEN While bone-in chicken is notorious for being difficult to fry, you can count on this easy fry pan-to-oven method for perfect results. Now, you can have the best of both worlds with this foolproof recipe for making a stellar batch of Buttermilk Fried Chicken at home! A beautiful, golden-brown, crispy crust is just as important as the tender, juicy meat that lies within. Whoever said beauty comes from within, definitely wasn't talking about fried chicken.
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