Buttermilk Fried Chicken

If you want to eat healthy and lose a couple of pounds while doing so, this is the recipe for you. Chicken dredged in buttermilk and flour twice before being deep fried in peanut oil. Ok fine, you can wipe that confused look off your face, this being healthy is a little bit of a stretch but this recipe is delicious.

I cooked the lightly salted chicken using the Sous Vide, this allowed me to cook the chicken first before frying which means no undercooked chicken. Then I fried the chicken at 400°F until it became a nice golden brown.

If you don’t have a Sous Vide you could fry it using the traditional method at 350°F until the internal temp reaches 165°F, or about 10 to 15 minutes. Brining the chicken overnight by soaking them in a mixture of 4 cups of buttermilk and 2 TBSP of salt is also preferable if you are not cooking Sous Vide.

 

Buttermilk Fried Chicken

Pairs with

A good balanced IPA such as Lagunita’s IPA

Servings

2 to 4 depending how hungry you are

Ingredients

3 pounds Chicken drumstick and thighs

Peanut or Canola oil to cover chicken

3 cups flour

2 cups of buttermilk

1 Tbsp paprika

1 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 Tbsp salt

1 tsp ground white pepper

1 tsp oregano

1 tsp parsley

Directions

Sous Vide Method

  1. Heat the water to 153ºF
  2. Lightly salt chicken
  3. Place the chicken parts in a zip lock bag, in one layer and place into the water
  4. Cook for 3 hours
  5. Heat oil in fryer, medium size pot or dutch oven at 400ºF
  6. Preheat oven to 200ºF
  7. Mix flour and seasoning with a fork
  8. Pour buttermilk in a bowl
  9. Dip chicken parts one by one into buttermilk, than into flour mixture. Do not be shy here, really cover the chicken
  10. Repeat step 9
  11. Place chicken into oil, do not overcrowd, when chicken looks golden brown, place them on a cookie sheet into the preheated oven until ready to eat

Traditional Method

The night before

  1. Brine chicken pieces in the fridge covered with 2 cups of buttermilk and 2 Tbsp of Salt mixture

The day of eating

  1. Heat oil in fryer, medium size pot or dutch oven at 350ºF
  2. Preheat oven to 200ºF
  3. Mix flour with seasoning with a fork
  4. Pour buttermilk in a bowl
  5. Dip chicken parts one by one into buttermilk, than into flour mixture. Do not be shy here, really cover the chicken
  6. Repeat step 9
  7. Place chicken into oil, do not overcrowd, when the chicken reaches an internal temp of 165ºF with an instant read thermometer or about 10 to 15 minutes in the fryer, place them on a cookie sheet into the preheated oven.

Enjoy!

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