Buttermilk Fried Chicken

It's been hot and cold so far this summer in Tokyo, very weird weather. But I'm not complaining of the cool 23 degree C winds right now, unbelievable for the first day of August! In the middle of summer, I decided to fry chicken, also unbelievable considering we still have not turned on the air conditioner yet, but it was one of the cooler days. It was mainly because we had buttermilk sitting around after churning some butter. After consulting my southern cookbook and Ad Hoc at Home, I decided I would not soak the chicken parts in the buttermilk, but would just dip them in it to help the flour coating adhere. The chicken legs and thighs were liberally seasoned with Slap Ya Mama seasoning first and then powdered in a seasoned flour with more Slap Ya Mama, salt, black pepper, fresh thyme (from the garden), and lots of paprika; then they were dipped in buttermilk and then powdered with another dousing of the seasoned flour (in a separate bowl from the first one). I used a cast iron skillet filled with about 1-2 inches of canola oil (the oil came up to about halfway the chicken pieces) and cooked the chicken patiently, about 15 minutes per batch on a medium low flame. There really is nothing better than fried chicken. Except maybe cold fried chicken the next day!

Posted By: Jan Opdahl
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