Buttermilk Fried Chicken (+ The Secret To Frying Up Chicken Evenly)
When I say buttermilk I actually meant a substitute because I never have buttermilk on hand, more so these days. Guess what? You can make your own buttermilk substitute using regular milk and vinegar. Yes, it’s that easy. By all means use buttermilk if you have it but if you don’t, make your own. As far as the secret to cooking evenly fried cooked chicken, I learned the secret from Food Network’s Big Daddy back in the year 2010. The trick is to cover the pan while frying. A steaming process happens inside the pan while frying the outside of the chicken into the crispy goodness that we love our fried chicken to be. Not to mention avoiding oil splatters all over your kitchen.
I’ve been doing this technique since then and my fried chicken always comes out evenly cooked with juicy meat and crispy skin. Breaded with flour or not. I cook my chicken wings the same way as well(when I’m not using the Air-Fryer). If you don’t have a pan that comes with a cover don’t worry because I’ll show what you could do to cover the pan using good ‘ol FOIL!
Buttermilk Fried Chicken (+ Secret To Frying Up Chicken Evenly)
Ingredients
- 6-8 pcs chicken (legs, thighs, breasts, wings)
- 2 cups milk
- 1/4 cup vinegar
- 2 cups flour
- garlic powder
- chili powder
- paprika
- salt & pepper
- oil for frying
- 2 sheets of FOIL
Instructions
- Combine and stir milk and vinegar. Place in container. Add the chicken to marinate 3 to 4 hours before cooking or overnight.
- Heat up your pan then then add enough oil to cover chicken.
- Put flour and seasonings in the ziploc bag. Shake the bag. Place the marinated chicken into the bag of flour, 2 to 3 pieces at a time. Make sure to shake off as much marinate before dreading the chicken with the flour mixture. Close the ziploc bag tight then shake shake shake to coat the chicken evenly.
- Once the oil is hot, carefully place the chicken pcs into the hot oil. Skin side down first. Fry 3 to 4 pcs at a time, depending on how wide the bottom of your pan is. Keep the heat to medium.
- Get two sheets of foil and carefully form it on top of the pan to cover. Scrunch up the sides to keep it slightly tight. Fry the chicken for 10-12 minutes, depending on how big the pieces are. Fry 'em up in batches.
- Carefully remove the foil, flip the chicken to cook the other side.
- Continue cooking until golden brown or check with a meat thermometer, Once it registers 180° then it's good. Actually, 160° is recommended but I try to wait until it's 180°. Place the fried chicken pcs into a paper-towel lined plate or strainer w/ bowl underneath to catch excess grease.
If you don’t have a thermometer to check the chicken’s doneness just stick a knife into a piece. If the juice is clear then it’s done if not then cook a little bit longer but lower the heat.
Served with mashed potatoes and steamed broccoli(or any steamed veggies of your choice). I can’t wait for the corn season to start because boiled corn with butter is SO.GOOD with fried chicken. RIGHT??
I like my fried chicken with hot sauce. How about you?
I mean, HELLO, juicy and crispy fried chicken thanks to the buttermilk marinade and the “secret” to frying ’em up evenly. You know the tricks so I hope you fry up some.
